Specific methods: cut the egg roll into small pieces, shred the cabbage, heat the oil in the pot, stir-fry the onion and ginger, shred the cabbage, add the shredded cabbage, stir-fry over high fire for a while, add a bowl of water, pour in the egg roll, simmer over high fire for 3 to 5 minutes, add a spoonful of soy sauce, add a little salt, season with chicken essence, stir-fry evenly and then take out the pot.

Related information:

The pig hind legs of Chaoshan meatloaf are very elastic, and the crisp horseshoe makes meatloaf refreshing. Bean curd skin is wrapped with rich aroma, and the translucent shape after steaming makes people more appetizing.