Watered vegetable rolls

1. The part where cabbage leaves are taken.

2. Boil the water, add a little oil and salt, and blanch the cabbage head for half a minute.

3. Separate each leaf and let it cool down.

4. Mix minced meat with seasoned wine, light soy sauce, oyster sauce, sesame oil, thirteen spices, beef powder, and white pepper evenly.

5. Add an appropriate amount of chopped scallions and cooking oil and stir well again.

6. Gently squeeze the water out of the cabbage leaves and flatten them.

7. Roll up the meat filling.

8. Put it on a plate and arrange it properly.

Steam in a pot for 15 minutes. Add shredded scallions and chopped red peppers.

10. The steamed cabbage roll will have soup. Pour the soup into a large spoon, reduce the heat to collect the juice, add a little light soy sauce, oyster sauce, and thirteen spices, melt evenly, add water starch to thicken the sauce, and turn off the heat when there is a little remaining sauce.

11. Drizzle the sauce onto the vegetable roll.