Cabbage rolls with sauce

Overview

Novel method, delicious taste, worth a try

Blanch the cabbage leaves in a pot of boiling water for 3 minutes until they become soft and tough
Remove from water and cool
Add salt, light soy sauce, cooking wine, sugar, allspice, half an egg, and chicken essence to the meat filling and beat evenly
Remove the useful parts, leaving the leaves
Place the meat filling on the cabbage leaves and wrap it into a roll
Place on a plate
Boil water and steam for 10 minutes
There will be distilled water on the plate of the steamer, drain it out
Put oil in the pot, add onion and ginger over low heat and stir until fragrant. Use a spatula to remove the onion and ginger, leaving the onion and ginger oil
Add light soy sauce, salt, vinegar, chicken essence and cook until fragrant, add water starch to make it sticky, and pour it on the cabbage rolls
Finished product