Boiled cabbage, known as the king of Sichuan cuisine, is fresh, elegant, fragrant, non-oily and non-greasy. Blanch the old hen, ham hooves, ribs and scallops, add cooking wine and onion and garlic, cook slowly for at least four hours, then add the minced chicken breast and fresh soup and stir. After filtering for two or three times, the chicken soup is as clear as boiling water. Chinese cabbage only uses the yellow tender heart in Chinese cabbage to quickly blanch the vegetables to remove the raw flavor, then scald them with the prepared "boiled" chicken soup (discard the soup of the scalded vegetables), put the scalded Chinese cabbage heart into the bottom of the bowl and pour in the 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, cool it, cut it into large pieces, and stir the garlic paste, red oil, sesame, soy sauce, vinegar, sugar and a little salt evenly, or put it in a pot and fry it until it is cooked. Cucumber slices are piled in the middle, meat slices are placed outside, and finally the sauce is poured.
You can't use clean lean meat Choose four thin and six thin hind legs. When the pot is hot, stick the pigskin on the bottom of the pot until it is golden. Scrape it clean. Add water, onion, ginger, garlic and pepper to a clean pot. After boiling, take out the pork. When chopsticks can pierce, cut ginger and garlic into thin slices. Cut the onion into horse ears. Chop Douchi and Pixian watercress. Add oil to the pot, put it in turn after the oil is hot.