Finely chop 60g of cabbage and 10g of Chinese chives. Mix 1g of salt into 100g of refrigerated ground pork. Once the mixture becomes sticky, add 3g of ginger, 2g of sesame oil, 3g of potato starch, and the chopped vegetables, then mix well. Do not leave the mixture at room temperature for too long; if you need to stop working on it, refrigerate it.
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