Boiled cabbage, known as the king of Sichuan cuisine, is fresh, elegant, fragrant, non-oily and non-greasy. Blanch old hen, ham hoof, ribs and scallops, add cooking wine and onion and garlic, slowly cook for at least four hours, then stir with minced chicken breast and fresh soup, and after filtering for two or three times, the chicken soup is as clear as boiling water. Cabbage only uses the yellow tender heart in Chinese cabbage, quickly blanchs the vegetables to remove the raw flavor, then scalds them with the prepared "boiled" chicken soup (the soup of scalded vegetables is discarded), puts the scalded cabbage heart into the bottom of the bowl, and pours it into fresh chicken soup. This dish is served.
Garlic paste and white meat, choose fat and thin pork belly, add water to the pot and put ginger slices, pepper, star anise and cooking wine. After the meat is cooked, immediately put it in cold boiled water to cool down, cut it into large slices, stir the garlic paste, red oil, sesame seeds, soy sauce, vinegar, sugar and a little salt evenly, or use it after frying in the pot. Cucumber slices are piled in the middle, meat slices are placed outside, and finally the sauce is poured on it.
You must not use clean lean meat. Choose four lean and six lean hind leg meat. When the pot is hot, stick the pigskin on the bottom of the pot and burn it until golden. Scrape it clean. Add water to the clean pot, add onion, ginger, garlic and pepper. After boiling, remove the pork. When chopsticks can penetrate, cut the ginger and garlic into thin slices. Cut the onion into horse ear pieces. Chop the fermented beans and Pixian watercress. Add oil to the pot and put them in turn after the oil is hot.