Boiled cabbage - an extremely complex Sichuan dish

Boiled cabbage is the most famous dish in Sichuan cuisine. The carefully selected ingredients and complex workmanship fully embody the characteristics of Sichuan cuisine: "one dish, one style, one hundred dishes, one hundred flavors". We generally think that Sichuan cuisine is very spicy. In fact, only 3% of the dishes in Sichuan cuisine are spicy, and the rest are known for their "freshness". You may be surprised to hear that fresh food is good at it. How can Sichuan cuisine be famous for its freshness? In fact, this is caused by long-term misunderstandings about Sichuan cuisine. This boiled cabbage dish is famous for its freshness. This dish is only found in Sichuan cuisine across the country.

The preparation of this dish is very troublesome. First, use the tender heart of Chinese cabbage, leaving only about six leaves. The color is preferably all yellow. This is not the most troublesome thing. The most troublesome thing is making "boiling water"! ! !

How to boil water? It's definitely not just a matter of putting some water and boiling it. This water requires a chicken, a duck, a large piece of pork ribs, and two ham elbows from Xuanwei ham. Then add ten pounds of water and simmer for 4 hours day and night. Someone must watch the heat and pay attention to the intensity of the fire at all times. Then take out the various raw materials, wash them with clean water and set aside. Then chop the fine pork tenderloin into fine pieces with the back of a knife, and use a toothpick to pick out the hair-like tendons. How detailed does it have to be? It's about as thin as a girl's facial mask. Then put the minced meat (called "red antler" in the industry) into the soup and use it to absorb the fat and floating particles in the soup. Repeat this twice. Then chop the chicken breast into pieces as thin as a facial mask, and then repeat the same method for pork tenderloin twice more. In this way, the soup looks like boiling water, but it is actually extremely delicious.

Use this soup to cook cabbage hearts. Can you imagine how delicious it is? This is real Sichuan cuisine! ! ! The characteristic of Sichuan cuisine is that ordinary dishes are good at home-cooking, while high-end dishes are good at freshness.