Thousand Layer Chinese Cabbage

Ingredients
  • 6 pcs Chinese cabbage leaves
  • 6 oz Shrimp,shelled
  • 2 oz Pork fat
  • 6 oz Fish meat paste
  • ½ cup Cornstarch
  • 1 cup Soup stock
  • ½ tbsp Green onion, chopped

Ingredients A:

  • ½ tsp Salt
  • 1 tsp Wine
  • 1 tbsp Cornstarch
  • ½ Egg white
Preparation
  1. Mash shrimp and pork fat together, marinate with “Ingredients A”, stir till very stiky.
  2. Cook Chinese cabbage leaves in boiling water till they becomes softer. Remove, pat dry. Splash a little cornstarch on one leaf, spread shimp mixture on, cover with a piece of leaf, then spread shrimp and cover with leaf again, continue this method to make 4 layers cabbage caks. Steam over high heat for 15 minutes.
  3. Remove and cut into small pieces. Arrange on plate.
  4. Cook soup stock, season with salt, thicken with cornstarch paste. Pour on top. Serve.
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