1. Wash and chop Xianggu.
2. Put Xianggu and pork stuffing in a big bowl.
3. Add salt, chicken essence, soy sauce and cooking wine to taste.
4. Stir the Xianggu and the meat stuffing evenly.
5. Boil the water in the pot, put the cabbage in and blanch it.
6. Blanch the cabbage, take it out and drain the water, cool it.
7. Use a knife to cut the wider part of the cabbage side evenly from the middle of the stem.
8. Place the filling with the inside facing up.
9. Fold the cabbage into the shape of bergamot.
10. Buckle it upside down on the plate, and make all the cabbage bangs into the shape of bergamot in turn.
11. Boil water in the pot and steam for 15 minutes.
12. After steaming out, you can decorate it slightly and then serve it (I use shredded radish and shredded onion. If you want to be more beautiful, you can add another sauce.