Recipe: Yummy Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot

Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot. Layer the filling and Chinese cabbage leaves with flour sprinkled between the layers. Wrap the cling film around the layered Chinese cabbage and pork mince and shape to secure. Since the Chinese cabbage leaves were too long, I cut the cake in half and wrapped each half separately as shown.

Cover and bring to a boil. Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok. You can have Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot

1. It's 1/4 of Chinese cabbage.
2. Prepare 300 grams of Pork loin sliced thinly.
3. It's 50 grams of Pea shoots.
4. You need 1 of Spring onion.
5. Prepare 2 tsp of Grated white sesame seeds.
6. You need 300 ml of ★Water.
7. You need 2 tsp of ★Chicken soup stock granules.
8. It's 2 tbsp of ★Shaoxing wine.
9. It's 1 tsp of ★Salt.
10. It's 2 tbsp of ★Soy sauce.
11. It's 1 tbsp of ★Oyster sauce.
12. It's 2 tsp of ★Sesame oil.

Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic. Spread the leaves and put the pork slices on each leaf. Place the leaves and pork into the pot vertically, layer by layer, from the outside to inside.

Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot instructions

1. Cut the roots off the pea shoots and cut into half. Julienne the spring onion. Soak them in a bowl of water and drain..
2. 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..
3. Cut the stacks (Step 2) into 3cm pieces. Pack the stacked layers with the cut side facing up, tightly in a pot..
4. Mix the ★ ingredients and pour into the pot (Step 3). Cover with a lid and cook over high heat..
5. When the meat is cooked through, add the pea shoots and cover with the lid. Simmer over medium heat for 1 more minute..
6. Put the Spring onion on top of Step 5, garnish with grated sesame seeds and it's done..

Fill the gap with onion and carrots and add in the mushrooms on the side. The napa cabbage/pork belly layers should be packed tightly as they become loosen once it starts cooking. Then transfer the pork belly out and Poke as many holes as possible on the rind. Pack and pile the pork and cabbage vertically into the hot pot. Once the soup was almost finished, the last bit was poured directly from the pot. "Once the outermost layer of the cabbage was completely cooked and soft, it was placed inside a flat bowl, and more warm soup was slowly scooped into it.