1. 肉末,虾仁末,冬笋末,加盐,酒,白胡椒粉调味拌匀, 搅拌上劲.
2. 白菜叶用开水汆一下, 变软即可. 香菜整根汆一下备用.
3. 白菜叶包入肉末, 整成口袋状, 口上用整根香菜扎上.
4. 盘里加了一些鸡汤少许盐,上锅大火蒸十五分钟. 淋少许香油出锅即可.
1. 肉末,虾仁末,冬笋末,加盐,酒,白胡椒粉调味拌匀, 搅拌上劲.
2. 白菜叶用开水汆一下, 变软即可. 香菜整根汆一下备用.
3. 白菜叶包入肉末, 整成口袋状, 口上用整根香菜扎上.
4. 盘里加了一些鸡汤少许盐,上锅大火蒸十五分钟. 淋少许香油出锅即可.
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