Pork with cabbage

How to wrap cabbage with meat:

Raw materials for making cabbage meat package:

There are 20 pieces of cabbage leaves, 500g of minced beef, 50g of flour, 100g of onion, 25g of garlic, 50g of tomato sauce, 25g of spicy soy sauce, 100g of lard, 50g of yellow rice wine, 250ml of beef clear soup, proper amount of refined salt and pepper.

Processing steps of cabbage wrapped meat:

1. Soak the cabbage leaves in boiling water for a while, pick them up, cool them thoroughly and remove the stem.

2. Heat the pan, boil the lard, put the chopped scallion into the pan, stir fry until golden yellow, add chopped garlic, add flour and tomato sauce to stir fry until fragrant and jujube red, then add minced beef, stir fry until the minced beef is ripe, add yellow rice wine, hot soy sauce, salt, pepper and 150 ml beef broth, make it roll for a while, put it into the pan, cool and serve as scalpel powder Meat, ready to use.

3. Spread the cabbage leaves on the table one by one, put the pork with scalpel powder on the cabbage leaves, roll them up, wrap 20 rolls of 6cm long and 3cm in diameter (like spring rolls), put them in a thick bottom steel skillet, pour the rest of beef broth, and simmer them in a low heat (shake the skillet to prevent scorching)

Pork with cabbage

French cuisine, dark yellow, fragrant and fat. The raw materials are 20 pieces of cabbage leaves, 500g of minced beef, 50g of flour, 100g of onion, 25g of garlic, 50g of tomato sauce, 25g of spicy soy sauce, 100g of lard, 50g of rice wine and 250ml of beef broth. Salt, pepper appropriate.

essential information

Cabbage with pork

[cuisine] a famous French dish

[taste characteristics] it is dark yellow, fragrant and fat.

Production process

1. Soak the cabbage leaves in boiling water for a while, pick them up, cool them thoroughly and remove the stem. 2. Heat the pan, boil the lard, put the chopped scallion into the pan, stir fry until golden yellow, add chopped garlic, add flour and tomato sauce to stir fry until fragrant and jujube red, then add minced beef, stir fry until the minced beef is ripe, add yellow rice wine, hot soy sauce, salt, pepper and 150 ml beef broth, make it roll for a while, put it into the pan, cool and serve as scalpel powder Meat, ready to use. 3. Spread the cabbage leaves on the table one by one, roll the pork with scalpel powder on the cabbage leaves, wrap 20 rolls (like spring rolls) of 6cm in length and 3cm in diameter, put them in a thick bottom steel skillet, pour the rest of beef broth, and simmer them in a low heat (shake the pot to prevent scorching) for about an hour.

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