Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot

• 1/4 Chinese cabbage
• 300 grams Pork loin sliced thinly
• 50 grams Pea shoots
• 1 Spring onion
• 2 tsp Grated white sesame seeds
• 300 ml Water
• 2 tsp Chicken soup stock granules
• 2 tbsp Shaoxing wine
• 1 tsp Salt
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 2 tsp Sesame oil

1. Cut the roots off the pea shoots and cut into half.
2. Julienne the spring onion.
3. Soak them in a bowl of water and drain.
4. Lay 2~3 slices of pork on top of the Chinese cabbage.
5. Stack the cabbage and pork in this way to make 5 layers.
6. Make enough stacks to use up all the Chinese cabbage and pork.
7. Cut the stacks (Step 2) into 3cm pieces.
8. Pack the stacked layers with the cut side facing up, tightly in a pot.
9. Mix the ingredients and pour into the pot (Step 3).
10. Cover with a lid and cook over high heat.
11. When the meat is cooked through, add the pea shoots and cover with the lid.
12. Simmer over medium heat for 1 more minute.
13. Put the Spring onion on top of Step 5, garnish with grated sesame seeds and it's done.

chinese cabbage, loin, pea shoots, spring onion, white sesame seeds, water, chicken soup stock granules, shaoxing wine, salt, soy sauce, oyster sauce, sesame oil

Taken from cookpad.com/us/recipes/152487-layered-chinese-cabbage-and-pork-chinese-style-steamed-hot-pot (may not work)