Pulai is best grilled, grilled, and braised, but it can also be fried or boiled. Boiling, boiling and other methods. The stir-fried pulai should be cooked quickly to keep it crispy and tender; when making soup, the pulai should be added after the soup boils. It can be made into dishes alone such as Pu Cai in milk soup and Pu Cai in clear soup, or it can be cooked with other raw materials, such as Chicken Porridge Pu Cai, Shengze Pu Cai, etc.

Cattail lion head

Ingredients: 800g clean pork ribs, 400g fresh cabbage heart, 20g shrimp, 20g cooking wine, 15g refined salt, 40g green onion and ginger juice grams, 100 grams of dry starch, appropriate amount of fresh soup.

1. Finely chop the pork into minced meat, put it in a container, add onion and ginger juice, shrimp roe, refined salt, cooking wine, and dry starch and mix well.

2． Wash and blanch the cabbage hearts and braid them into a mat shape.

3. Divide the mixed meat filling into 4 portions, make meatballs, boil them in a pot until they are set, and wrap them with cattail mats.

4. Take a casserole and pour fresh soup into it. Add shrimps, refined salt, and cooking wine and bring to a boil, then place the meatballs in a casserole, cover, and simmer over low heat for about 2 hours.

Ingredients for stir-fried cattail sprouts: cattail sprouts, cabbage, minced green garlic (or minced garlic), shredded red pepper

1. Peel off the hard shell of cattail sprouts, cut off the roots, and make them tender Cut the leaf-shaped part into sections, cut the solid part into sections;

2. Add a little rice wine to warm boiled water to swell, then pour out the water and set aside;

3. Heat Heat oil in a pot, stir-fry minced garlic until fragrant, put in the boiling water and stir-fry for a few times, put the cattail sprouts into the pot and stir-fry together;

4. Add an appropriate amount of soup, add salt and fresh food, simmer over low heat, and bring the soup to a boil The pot is ready to be filled with pots.