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
- Mash shrimp and pork fat together, marinate with “Ingredients A”, stir till very stiky.
- 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.
- Remove and cut into small pieces. Arrange on plate.
- Cook soup stock, season with salt, thicken with cornstarch paste. Pour on top. Serve.