Ingredients Jump to Instructions ↓

  1. 240g leg pork pellets

  2. 100g skinned bamboo shoot pellets

  3. 3 black mushrooms soaked, raised and cut into pellets

  4. 1 tbsp chopped white scallion

  5. 1 tsp chopped ginger

  6. 1 raw glassy cabbage

  7. Seasonings:

  8. 1 tbsp wine

  9. 1 1/2 tsp starch

  10. A dash of seafood sauce

  11. A:

  12. 3 tbsp soup 1 tbsp oyster sauce

  13. 2 tsp soy sauce

  14. 1 tsp sugar

  15. 1/4 tsp salt

  16. A dash of pepper

  17. A dash of sesame oil

Instructions Jump to Ingredients ↑

  1. Heating 3 tbsp of peanut oil in a clean pot, sauté chopped scallion and chopped ginger, take them out, put in the pork pellets, skinned bamboo shoot pellets and black mushrooms pellets, sprinkle wine down, stir well, mix the (A) ingredients well and pour them in to season, cover and boil for a while.

  2. When the juice comes to boil, stir in 1 ½ tsp of starch dissolved in a dash of water, stir fry the mixture well quickly and lift the pot away from the fire.

  3. Peel off the raw cabbage leaves one by one, wash them clean, drain, make them into the shape of concave cups, apply a dash of seafood sauce to them with the smaller leaves over-lapped (that is, a small one over-lapped into a large one), then put the meat in cup-like leaves when hot for serving.


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