Production method; The first step; Trim the Chinese cabbage with a knife, cut it in half, rinse it with clear water, put it in a wok and blanch it with clear water, then blanch the cabbage until it is 80% ripe, then take it out and rinse it with clear water (remember to let the Chinese cabbage cool thoroughly, then put it neatly in a steaming bowl, blanch it with boiling water, then take it out, put it in a vessel, add a proper amount of clear soup, and steam it in a cage/. Pinholes help to improve the flavor of Chinese cabbage.
Select a Chinese cabbage, then remove the outer two layers, soak the cabbage roots in the prepared soup to soften the outer stems, then gently peel off 4 or 5 pieces, keep the roots unbroken, put them flat on the net, and repeatedly puncture the cabbage with a fine silver needle. Use good ham, wild native chicken, fresh winter bamboo shoots, mushrooms, fresh shellfish, sea cucumbers, and pork bones, as well as broth cooked by Millennium Cordyceps. After cooking, filter vegetables, meat and other impurities together, and skim off the oily flowers on the upper layer. There is no sign of oil at all.
Boiled cabbage was created by Huang, a famous chef of Sichuan cuisine who was deeply appreciated by Cixi, in the imperial dining hall of Qing Palace. When Huang was a chef, many people belittled Sichuan cuisine as "spicy and vulgar". In order to refute the rumor, he pondered for a long time and tried many times to cut the doll dish into strips for later use. Boil the water in the pot and season with salt, pepper and monosodium glutamate. Add the baby dish and blanch it. Cook the vegetables until the seedlings collapse, take them out and put them in the soup pot. Add chicken soup to another pot. Chicken soup is seasoned with Shao wine, salt, pepper and monosodium glutamate. ?