Boiled cabbage, a famous dish of Sichuan cuisine, developed the Sichuan cuisine master Luo and became a delicacy at the state banquet. Boiled cabbage is made of northern Chinese cabbage and seasoned with chicken soup. Delicious, fragrant, not greasy, fresh and refreshing.

Preparation method of boiled cabbage:

1, prepare ingredients: Chinese cabbage, old hen, salt, monosodium glutamate, cooking wine, pepper, onion and ginger, etc.

2. Cook two pots of soup and a pot of broth at a temperature of about 80 degrees Celsius. Put a net leak on a pot of broth and keep it warm with slow fire;

3. Put the Chinese cabbage root into the pot, gently peel off four or five Chinese cabbage leaves when the outer stem becomes soft, and then repeatedly puncture the Chinese cabbage with a silver needle;

4. Pour the broth on the cabbage with a spoon until the outside stems are completely soft;

5. Put the cabbage in a bowl and slowly pour in the broth;

6. Start enjoying it.