Tips and Tips
By MeaganNader
Ingredients: chicken essence,salt,wolfberry,leek,pork,water starch,cooking wine,ginger,oyster sauce,sesame oil,shisanxiang,Chinese cabbage leaf
Recipe Recommendations
- Chinese cabbage leaf appropriate amount
- leek appropriate amount
- pork appropriate amount
- ginger appropriate amount
- water starch appropriate amount
- wolfberry appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Tips and Tips
1
After washing the cabbage leaves and leeks, add appropriate amount of salt in the pan to whisk the cabbage leaves and a small amount of leeks until soft.
2
Chop the pork into the stuffing, chop the ginger into the foam, and cook the pork with cooking wine, chicken essence, ginger foam, appropriate amount of salt, oyster sauce, thirteen spices, and sesame oil for 10 minutes.
3
Chop the leeks into thin pieces.
4
Mix pork and leeks evenly, and add a small amount of salt (to enhance the flavor of leeks).
5
Place the pork filling on the cabbage leaves, wrap it into sacs, tie the leeks with the leeks left in a short time, and dot the wolfberry in the roll.
6
Set the plate and transfer it to a steamer and steam for about 10 minutes.
7
Remove the plate, pick up the frying pan, pour the steamed juice from the plate into the pan, add the water starch, stir until a transparent and sticky shape, and turn off the heat.
8
Drizzle the juice evenly on the cabbage sachet and serve.