- Created by： Zheng Yanji
|dried cabbage||200 g||baby shrimp skin||5 g|
|onions||20 g||ginger||20 g|
|semicircular tofu sheets||3||low gluten flour|
|star anise||1||purple cabbag||150 g|
|pork belly||150 g||baby cabbage||150 g|
|pork bone meal||sesame oil||yellow rice bean paste|
|soy sauce||potato starch|
A. Slice the pork belly into thin strips
(half lean half fat) and sauté; add star anise, dried cabbage,
onions, ginger, broth, baby shrimp skin and spices to create the stuffing.
B. Cut the tofu skin into small squares and use them to wrap the ingredients from A; seal with flower and fry
Fry for 40 seconds in 160⁰C oil.
C. Add an appropriate amount of broth to the pan, then add the spices and boil; stir in the ingredients from B and steam for 10 minutes. Garnish with purple and green cabbage.