Ingredients: Pork stuffing (three parts fat, seven parts lean), Chinese cabbage, chopped carrots, green onions, ginger, soy sauce, oyster sauce, salt, chicken essence, pepper, sesame oil, salad oil, half shrimp skin and pepper water (appropriate amount each).

1, wash the green onions first, cut them into pieces with a knife, and chop them up as much as possible.

2. Add ginger and pepper to the pork stuffing, stir for three times and add to the pork stuffing. Stir in the direction of ten needles to make the meat stuffing fully absorb water and thicken, then add chicken essence, soy sauce, pepper and oyster sauce and mix well. Finally, add sesame oil and mix well (it is important to keep the meat fresh and tender).

3. Put the cabbage in the pot, blanch it for 1 min, then take it out and chop it up.

4. Mix chopped green onion, carrot, Chinese cabbage, shrimp, salt and salad oil for 5 minutes (the oil is mixed to seal the moisture of vegetables).

5, vegetables and meat can be evenly rubbed by hand (grab a few times to make the meat and vegetables evenly combined into a sticky shape).