Emerald and jade porkloaf

this sauerkraut tastes good, except for pork, and i've added shrimp, shrimp, mouth, qqqq, and pork, wood, mixed in, and wrapped in cabbage, which tastes particularly good

Recipe Recommendations

pork 100g
cabbage 4 tablets
fungus 30g
shrimp 30g
onion appropriate amount
salt appropriate amount
black pepper appropriate amount
sesame oil 1 scoop
soy sauce 2 tablespoons
Jiang appropriate amount
garlic appropriate amount

light
steamed
three-quarters of an hour
ordinary

Steps for Emerald and jade porkloaf

It's like a map. It's like a lumber

Cut the cabbage

The meat is made from a meat mixer, the wood is cut, the shrimp is cut, the cabbage leaves cut down and cut the gang apart

Cut the garlic off

Add garlic paste to the papage, appropriate salt, raw, black pepper powder, perfume, all the sauces, pickles, 15-20 minutes

Burn a pot of water, add two drops of edible oil, put the cabbage in the water for about a minute. Pull! Out

Plot the cabbage on the board and put the pie on the cabbage

Put the packs of cabbage on the plate, evenly

Water in the steam pan. Put the cabbage in, about 20 minutes

Another pot, pour the extra water from the steamed cabbage into the pot, add a little sodium and pour it on the cabbage

Completed