Add the onion knot (beat the long onion into a knot), ginger, Shaoxing wine and refined salt and cook. When making, first wash the ingredients and put them in a pot to boil, skim off the foam, then add the beaten ginger and onion knots and add seasonings to continue cooking. Everbright became a boutique at the state banquet. Boiled cabbage is made from the heart of Chinese cabbage in the north, seasoned with clear soup and finally poured with some chicken oil. After the dish is cooked, it is fresh and elegant, rich in flavor and rich in soup. It is not oily or greasy, but it is fragrant and refreshing. Wash and dry the cabbage, cut the cabbage heart with a rice knife, then blanch it in boiling water, pick it up and soak it in cold boiling water.
Some people say that they are too poor to eat boiled cabbage. But you must know that authentic boiled cabbage may not be affordable if you have money! "Boiled cabbage" is actually a dish representing the highest level of Sichuan cuisine. At present, people who know its original method have different opinions on the practice of "boiled cabbage", and the origin and stories are flying all over the sky. But the basic principle is to use a large number of high-grade ingredients to boil out the soup with extremely delicious taste, and then filter out the soup with various filtering methods to make the soup clear. The boiled soup is actually the clearest chicken soup. This soup should be put into a boiling pot with old hen, old duck, ham hooves, ribs, scallops and other ingredients. Add cooking wine, onion and garlic and stir for at least 4 hours, then chop the chicken breast until tender, and pour in fresh soup and stir.
The third step is to cook cabbage in broth, paying attention to putting salt at the end, and then putting salt before eating. Try the cabbage before it is cooked. If it doesn't taste good at this time, the last resort is to drop a few drops of white vinegar, preferably one or two drops.