Souped cabbage is a traditional famous dish in Guangdong Province and belongs to Cantonese cuisine.

Ingredients

Cabbage heart, clear chicken soup, lean meat, scallops, onions, ginger, garlic, sandworms, preserved eggs, salt, rice wine

Soup Preparation of cabbage

1. Open the heart of cabbage and trim it into shape. It is mainly for aesthetics.

2. Remove the sand and cut off the sandworms, and cut the lean meat into thin strips. Slice cabbage. Mince the onions, ginger and garlic, slice the preserved eggs and set aside.

3. Preheat the casserole, when it starts to smoke, pour in the oil, add the minced ginger and sauté until fragrant, add the sandworms and scallops and sauté until fragrant, cook like half a spoonful of rice wine and stir-fry slightly. Add the minced garlic, add the meat slices, add half a spoonful of salt, and continue to stir-fry until the meat slices change color. Pour in 250g of water to make a soup.

4. After the soup boils, add the Chinese cabbage, turn it over slightly, and add half a spoonful of rice wine. Do not cover the pot, otherwise the vegetables will turn yellow easily. Turn to medium-low heat and simmer for a while.

5. When the vegetables are almost cooked, place the preserved eggs on the cabbage, roll for half a minute, then turn off the heat and serve.

Tips for serving cabbage in soup

Sandworms are a very good delicacy. With them, they taste like scallops, and no matter how good the chicken is, it can’t bring out the freshness and sweetness of the soup.