If you want to try to learn how to do it, you can learn the recipes of watermelon video creator and food writer Wang Gang. First of all, you have to prepare a pig's front and back hooves, two native chickens, two local ducks, a Jinhua ham, pork loin 1.6 kg (both loin and loin are acceptable), a Chinese cabbage, onion and ginger.

Get the materials ready and you can start! First, you have to cut off your elbow to make the soup more delicious. After the chicken is washed, the tips of the chicken feet are not used, and then the chicken is cut in half, not the head.

If you want to make this dish taste better, you can choose black chicken for more than one year, and the prepared duck is also cut in half. Choosing old duck soup will be more fragrant. Before the chicken and duck are cooked, let's cut the breast of the chicken and duck. If you don't know the location, you can watch the video in the watermelon video. The cut breast meat is because the soup is clear.

Then cut the prepared Jinhua ham into pieces and soak it in a proper amount of hot water for a period of time, just like when cooking meat dishes, just like soaking meat to remove fishy smell. The best ham is Zhejiang Jinhua ham, so the soup will be more delicious, but the ham will taste salty and firewood. It takes about 40 minutes to soak the ham. Then cut the onion into large sections and pat the ginger for later use.

The second step is to make soup. We put the processed chicken, duck and pig elbows in the pot, and then add clean water that can't pass the raw materials. At this time, we will cook over a big fire.

When there is froth in the soup, ham pieces can be added. After the fire boils, remove the floating foam from the soup, then prepare a big pot, take out the chicken, duck and pig elbow ham and put it in the big pot, then add water to clean these materials.

The third step is to boil the "boiling water" in the boiled cabbage, which is the soup of the previous step.

We need to put a steamer at the bottom of the cauldron, then put the cleaned raw materials on it, then add the clean water that can pass, and finally add the onion and ginger, and continue to use high heat until the boil turns to low heat, which basically takes four hours. After an hour, take out the onion and ginger, and take out the butter from the soup.

The fourth step is to prepare the auxiliary material of clear soup, that is, the chicken and duck breast meat left above. We will put extra fat oil and fascia on them, and watch the video of Master Wang Gang in detail. Take it out and cut it into small strips for use, then cut the pork tenderloin into small squares, then put it in a cooking machine and add 4 times the volume of water.

Stir them as finely as possible, and the soup will be smoother. Then take out the raw materials of the third step. It is helpful to filter the soup with gauze to remove fine residue, and then wait for the soup to cool to 60 degrees.

At this time, we turn on a small fire, and while cooking soup, we pour in the minced meat made by the cooking machine, that is, the broken chicken and duck breast. They can be boiled with soup for about 20 minutes. We can see in the watermelon video that the minced meat will be cooked and bring the impurities in the soup to the surface. This will be repeated three times.

Finally, prepare a cabbage, leaving the cabbage core and yellow leaves, add water and proper amount of edible salt to the pot, add yellow leaves after boiling, take them out after boiling for a few minutes, and cool them in cold water. Then squeeze out the water, put it on a plate, and finally pour a spoonful of original soup.

Boil the pot with boiling water, put it in a steamer, steam the cabbage for five minutes, then take it out again, put it in a plate, add boiling water, and decorate it with medlar. At this time, you can serve.

Boiled cabbage, a seemingly simple but complicated dish. Simple but not simple, so it makes sense that this dish is called "State Banquet".