200g cabbage 2G salt 1 teaspoon of soy sauce 1 teaspoon oyster sauce 3G starch 100g pork tenderloin 50g black fungus 20G carrot
Leave large leaves and blanch with hot water.
Cut the carrot into slices and remove the middle part to form a hollow circle. Blanch it in hot water.
Cut the skin of the tenderloin, remove the blood and dry it with water, chop it into meat stuffing, remove the leftovers, chop the cabbage, carrot and Auricularia auricula, and mix the stuffing with seasoning.
Open the cabbage shop and wrap it with stuffing. Set the carrot roll outside and fix it.
Put it into a steamer and steam for 10 minutes.
Boil the soup with clear water, remove the old floating powder, add a little salt, and pour the water powder on the cabbage roll.