Although the name of the dish of boiled cabbage sounds ordinary, it is indeed very particular. Boiled cabbage originated in Sichuan. It was originally a special home-cooked dish. However, after people's innovation and improvement, boiled cabbage was selected as a state banquet. Although this dish sounds relatively simple, it is actually very complicated to make.

The history of boiled cabbage originated from the creation of Sichuan cuisine chef Huang Jinglin, who was highly appreciated by Cixi. While working in the imperial kitchen, some people criticized Sichuan cuisine as spicy and rustic. In order to prove Sichuan cuisine, Huang Jinglin thought hard and meditated. After constant attempts, I finally made this dish that reaches the ultimate in complexity and simplicity, and wiped away the resentment of Sichuan cuisine. In 1954, when Sichuan cuisine master Luo Guorong was the chef of Beijing Hotel, he introduced boiled cabbage to the state banquet, making it an inevitable dish in high-end banquets.

After all, what is so delicious about this boiled cabbage? People who know how to eat must know at a glance that the core of this boiled cabbage is the soup. A good soup can make all kinds of ingredients shine differently. magic. The water used in boiling cabbage is not ordinary water, but specially treated chicken broth. This chicken soup is not an ordinary chicken soup. In addition to chicken, it also contains various pig trotters, ribs, etc. In addition, it takes a long time to cook this kind of soup. It takes about three hours to simmer all the ingredients on low heat.

The next more important step is to filter the cooked chicken soup, then puree the lean pork and chicken breasts, put them into the soup in three batches, and continue to cook for about half an hour. Then filter out the soup water obtained. Next, take out the tenderest cabbage hearts, prick a few holes on them with a fine needle, then put them in a colander and pour them with soup until cooked, then put them in a bowl. It is said to be boiling water. In fact, old hens, old ducks, pork ribs, scallops, ham and other ingredients are put into the pot and simmered for several hours. It is like Buddha jumping over the wall. Finally, the chopped chicken breasts are put into the soup to absorb impurities. Finally, The soup is as clear as water, fragrant and smooth in the mouth. Then select the tender heart of the tender Chinese cabbage, blanch it in hot water, pour the broth over it and put it on the plate. This dish looks ordinary, but in fact it tastes light, refreshing, and extremely delicious. It is especially suitable for us in modern times who eat a lot of oil and greasy food.