Hot pot cabbage box

Raw material picture.

Cut the cabbage leaves into slices and set aside.

Boil in boiling water for 2 minutes.

Take it out and put it in cold water to cool, drain it and put it on a plate for later use.

Chop the onions and ginger into pieces and set aside.

Peel the pork belly, wash and chop into minced meat.

Put the meat filling into a large bowl, add refined salt, cooking wine, white pepper, sugar, oyster sauce, cornstarch, egg white, light soy sauce, MSG, and minced onion and ginger.

Stir evenly, then whip the dough in one direction until it becomes sticky.

Spread the cabbage leaves flat on the chopping board and add the meat filling.

Spread the meat filling flat, roll it up from one end, fold up the two sides, and compact the meat filling with your hands until it is even in thickness.

Stack it forward again to form a cabbage box, cut off excess cabbage leaves with a knife and flatten them.

Follow this method to prepare all cabbage boxes for later use.

Coat cabbage box with flour.

Set the pot over high heat, add vegetable oil to heat, add the cabbage box with egg liquid and fry it.

When both sides are golden brown, remove from the pan and set aside.

Place a clean pot over high heat, add a small amount of vegetable oil to heat, add shredded onion and ginger and sauté until fragrant, add 1.5 hand spoons of fresh soup or boiling water, add refined salt, white sugar, and white pepper and bring to a boil.

Add the fried cabbage box and simmer over low heat for 3 minutes, then turn off the heat.

Place the cabbage box on a plate, adjust the gravy to taste, thicken the gravy, pour it on the cabbage box and serve.

Overview

Tags

Ingredients

Steps