Chinese cabbage	1
Chinese cabbage	1
Shrimp	200 g
Fish	150 g
Ham	50 g
Soup stock	3 bowls
Dried shrimp	20 g
Broccoli	1 flower
Salted egg yolk	1
Salt	3 teaspoons
Sugar	1/2 TS
Pepper	1/2 TS
Sesame oil	1 tbsp
Ginger	10 g
Sesame oil	1/2 spoons
Corn flour	1 tbsp

1. Cabbage, Chinese cabbage, shrimp, fish, ham, prepared
2. Salty broth, shrimp, broccoli, eggs prepared
3. Shelled shrimps and prawns, fish go thin bone, respectively, chop meat alternate
4. Prawns, fish, salt, sugar, ginger, pepper, sesame oil and water, mixing with chopsticks in the same direction
5. Salted egg cooked broccoli in boiling water, drain
6. Take out the salted egg yolk into particles, broccoli into granulated alternate
7. Stock bubble shrimp into boiling, adjust and simmer 20 minutes, add 1 teaspoon of salt
8. Cut the ham into uniform strips, then cut into same size
9. Remove cabbage leaves, Chinese cabbage cut
10. On the root to the tip from the cabbage with a knife cut
11. From the outside in turn cut into petal-like
12. Carved Lotus
13. After the pot of water to a boil, add 1 teaspoon salt, carved Lotus white dishes in the water boiled in the
14. Lotus Chinese cabbage after cooking, remove the drain
15. Wash the cabbage stalk, cut into 8-10 cm long
16. After another pot of water to boil, add cabbage stalks and cook until transparent
17. Chinese cabbage stems too cool, use kitchen paper to drain surface water
18. Chinese cabbage stems into 30 percent
19. Evenly-cut at the fold 5 knives
20. On Chinese cabbage stuffed with minced meat, topped with cabbage
21. The chopped ham into the five formed incision bergamot-
22. Buddha hands in turn code into the plate
23. Lotus white dish in the middle of the drain, sprinkle with 1 tablespoon of chicken stock, do the balls were placed in
24. Buddha hands
25. After the pot of water to boil, add steamed 8-10 minutes
26. To filter out liquid frying pan, then add 1 tablespoon of chicken stock, thicken, sprinkle with sesame oil. Pour sauce evenly on bergamot Alocasia, sprinkle broccoli, egg particles can