Chinese Cabbage and Pork Rolls

Taste: Salty and fresh; Cooking method: Steaming; Time: Half an hour; Difficulty: Ordinary.

Detailed Steps for Cooking Chinese Cabbage and Pork Rolls

Remove the skin from the pork leg meat and cut it into small cubes. Add some pepper, soy sauce, oyster sauce, and peanut oil, and chop it into minced meat.

Chop the scallions into small pieces and cut the carrots into small cubes.

Put the minced meat, scallions, and carrots into a bowl. Add chicken essence, salt, and some water. Stir with chopsticks in the same direction until the water is completely absorbed.

Take six Chinese cabbage leaves and cut the edges neatly.

Boil some water in a pot, add a few drops of oil and a little salt, and cook the Chinese cabbage leaves until they become soft.

Place one Chinese cabbage leaf flat on a cutting board, and then take an appropriate amount of minced meat and press it into a cylindrical shape.

Roll it up in the same direction.

Place the meat rolls flat on a plate, and then sprinkle some goji berries on top (forgot to take a photo of this step).

Boil some water in a pot, place the plate in the pot, and steam it over high heat for four minutes, then turn to low heat and steam for eight minutes.

After steaming, pour the soup into a pot, add some starch water, and bring to a boil.

Pour the soup over the Chinese cabbage rolls.

Finished product.