Main Ingredients:
Ground Meat: Appropriate amount; Chinese Cabbage Leaves: Appropriate amount.
Seasonings:
Salt: Appropriate amount; Cooking Wine: Appropriate amount; Soy Sauce: Appropriate amount; Oyster Sauce: Appropriate amount; Sesame Oil: Appropriate amount; Five Spice Powder: Appropriate amount; Starch: Appropriate amount; Water Starch: Appropriate amount; Egg White: Appropriate amount; Minced Garlic: Appropriate amount; Chili Powder: Appropriate amount.
Taste: Salty and Fragrant; Cooking Method: Steaming; Time: Half an hour; Difficulty: Simple.
Bai Cai Fu Bag Cooking Steps
Add salt, cooking wine, soy sauce, oyster sauce, sesame oil, and five spice powder to the ground meat.
Add starch and mix well.
Add egg white and mix well.
Blanch the Chinese cabbage leaves in boiling water until cooked.
Remove and rinse with cold water.
Wrap the ground meat with the Chinese cabbage leaves and tie with the cabbage leaves.
Finish all the bags.
Steam for twenty minutes.
Heat oil in a pan and stir-fry minced garlic and chili powder until fragrant.
Pour in the steamed soup.
Thicken the soup with water starch.
Pour the soup over the bags.
Finished product.
