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Chinese cabbage loin pea shoots spring onion white sesame seeds water Chicken soup stock granules Shaoxing wine salt soy sauce oyster sauce sesame oil
Viewed: 8 - Published at: 7 months agoIngredients
- 1/4 Chinese cabbage
- 300 grams Pork loin sliced thinly
- 50 grams Pea shoots
- 1 Spring onion
- 2 tsp Grated white sesame seeds
- 300 ml Water
- 2 tsp Chicken soup stock granules
- 2 tbsp Shaoxing wine
- 1 tsp Salt
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 2 tsp Sesame oil
Method
- Cut the roots off the pea shoots and cut into half.
- Julienne the spring onion.
- Soak them in a bowl of water and drain.
- Lay 2~3 slices of pork on top of the Chinese cabbage.
- Stack the cabbage and pork in this way to make 5 layers.
- Make enough stacks to use up all the Chinese cabbage and pork.
- Cut the stacks (Step 2) into 3cm pieces.
- Pack the stacked layers with the cut side facing up, tightly in a pot.
- Mix the ingredients and pour into the pot (Step 3).
- Cover with a lid and cook over high heat.
- When the meat is cooked through, add the pea shoots and cover with the lid.
- Simmer over medium heat for 1 more minute.
- Put the Spring onion on top of Step 5, garnish with grated sesame seeds and it's done.
