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Recipe details are AI-generated from the video and may contain errors — for reference only.
Chop the scallions and mince the ginger, put them in a bowl with appropriate amount of water and soak for 20 minutes to make scallion-ginger water.
Watch out
The scallion-ginger water needs to soak long enough to fully release its flavor.
Put peeled winter bamboo shoots in a pot of boiling water and cook for 10 minutes to remove oxalic acid, then rinse with cold water and shred.
local_fire_departmentBoil on high heat for 10 minutesWatch out
Winter bamboo shoots must be blanched long enough to completely remove bitterness.
Wash and thoroughly drain the Napa cabbage, separate the stems and leaves, and cut both into fine strips.
Watch out
Vegetables must be thoroughly drained before cooking, otherwise oil will spatter and the veggies will become soggy.
Wash hands thoroughly after handling raw meat to avoid cross-contamination; raw meat carries bacteria.
Choose tender pork, remove all silver skin, and slice against the grain at 90 degrees into fine shreds.
Watch out
Slice pork against the grain, otherwise the meat will become tough when cooked.
Put pork in a bowl, add white pepper, salt, and soy sauce, mix well. Add scallion-ginger water in two batches, stirring in one direction until absorbed, then mix in potato starch.
Watch out
Add water gradually and stir in one direction, otherwise the meat won't absorb the moisture properly.
Be careful of oil splatters when adding meat to hot oil, slide it along the wok edge.
Heat wok and add cold oil, add ginger slices to fragrance, then add marinated pork and stir-fry over medium heat. First dry out the moisture, then stir-fry for 3-5 minutes until fully cooked and fragrant, remove and set aside.
local_fire_departmentStir-fry on medium heat for 3-5 minutesWatch out
Stir-fry the pork thoroughly over medium heat until moisture evaporates so it becomes aromatic.
Use remaining oil in the wok to stir-fry shredded bamboo shoots until fragrant and remove, then stir-fry sliced shiitake mushrooms until they absorb the flavors and remove.
local_fire_departmentStir-fry on medium heat for 2 minutesWatch out
Stir-fry bamboo shoots and mushrooms separately, let mushrooms absorb remaining oil.
Be careful of steam escaping when opening the lid to avoid burns.
Add oil to wok, stir-fry cabbage stems first, cover and simmer for 2-3 minutes, then add cabbage leaves, cover and simmer for 3-5 minutes until soft. Add salt, mix well, simmer for another 2-3 minutes, then add scallions and sesame oil.
local_fire_departmentSimmer on medium heat for 5-8 minutesWatch out
Add cabbage stems and leaves in batches to ensure stems cook through evenly.
Add potato starch water in 3-4 batches to thicken, stir gently each time, cook for tens of seconds until the sauce becomes thick and evenly coats all ingredients, remove and let cool.
local_fire_departmentSimmer on medium-low heat for 2 minutesWatch out
Add starch water in multiple batches and stir gently, otherwise it will clump and thicken unevenly.
Take spring roll wrappers and unwrap as you go to keep them pliable, place cooled filling on a wrapper, wrap neatly from inside out, seal the edges with filling juice or water.
Watch out
Filling must be cooled completely before wrapping, otherwise steam will soften and break the wrapper
seal edges tightly
Be careful of oil splatters when pan-frying, use tongs to flip to avoid burns.
Add a small amount of oil to a skillet, place spring rolls, pan-fry over medium heat until golden brown, flip halfway until both sides are crispy, then serve.
local_fire_departmentPan-fry on medium heat for 4-6 minutesWatch out
Pan-fry over medium heat, too high heat will burn the wrapper before the inside heats through.
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