Ingredients
500 g Chinese cabbage (about 1 lb), 150 g pork (about 5 oz), 10 g cilantro, 3 eggs.
Seasonings
175 g (about 3/4 cup) vegetable oil, 5 g salt, 5 g sesame oil, 3 g each MSG (or to taste), scallion, and ginger, 60 g (about 1/4 cup) broth or stock.
Instructions
1. Finely mince the scallions and ginger; wash the cabbage, remove the leaves, blanch in boiling water, then remove and rinse with cold water, drain well, and slice the cabbage stalks into thin pieces; mince the pork into a filling, mix with the minced scallions, ginger, salt, and MSG until well combined, and set aside.
2. Lay the sliced cabbage on a cutting board, place the seasoned meat filling on the cabbage stalks, roll them into finger-thick cabbage rolls, then cut into 1.5 cm (about 1/2 inch) long segments, stand them upright on a plate, then beat the eggs until smooth and pour evenly over the cabbage rolls.
3. Heat oil in a wok until hot, then gently slide the cabbage rolls and beaten eggs into the pan to fry. Once both sides are golden brown, add salt, MSG (or chicken bouillon), and broth. Simmer over low heat until the liquid reduces to a small amount, then flip the rolls once more. Sprinkle with cilantro, drizzle with sesame oil, and remove from the wok. This dish is golden in color, soft, and tender.