Strictly speaking, this dish should be called "clear soup cabbage" and named after "boiled water". First, because it looks like clear soup, it is more of a gimmick.

1, Chinese cabbage, actually only the yellow tender heart in the middle of Chinese cabbage is the best.

2, the so-called "boiling water", is to put the old hen, old duck, Yunnan Xuanwei ham hooves, ribs, scallops and other fresh goods into the boiling water pot, after removing blood water and impurities, wash them, put them into the soup pot together, add enough water, ginger, onion, after boiling, remove the floating foam, add cooking wine, switch to low heat to keep it slightly boiling, and slowly cook until the soup tastes delicious (at least

3. Beat the clean chicken breast into minced meat, stir the minced meat and cold soup into soybean milk, and pour it into the cooked fresh soup. At this time, there will be a wonderful landscape in the fresh soup: the impurities in the soup are scrambling to adsorb on the minced meat and slowly form a ball. It takes about 65,438+00 minutes to pick up and discard the ball. Repeat this for 2-3 times until the soup is "clear" like boiling water.

4. Make it with yellowish "boiling water". Put the cabbage heart into boiling water to interrupt the growth, then rinse it with clear water, remove the fishy smell of the vegetables, put it into a colander, and pour it thoroughly with "boiling water" from the top until the cabbage is cooked. The water of boiled cabbage is used for other purposes and cannot be reused in boiled cabbage. Place the scalded cabbage at the bottom of the soup basin and gently pour in "boiling water". [2]

Look at this. Very helpful.