Huang, the chef of Sichuan cuisine in Qing Dynasty, heard that Sichuan cuisine in the world was only spicy, so he made this dish. He hung the soup with half chicken and half duck for dozens of hours, then dissolved it with chicken and pork to make it clear as water, made it into a bowl of "boiled cabbage" and presented it to the state banquet. ...

Materials?

A cabbage heart.

Half a chicken

A keel

Several kinds of fresh shellfish

Proper amount of salt

A piece of chicken breast

A slice of lean pork

a piece of gauze

How to cook boiled cabbage?

Seasoning is rarely used in my family's cooking. It's just the simplest oil and salt, which can be added according to taste. Authentic and expensive boiled cabbage, half chicken, half duck keel ham and scallops, slowly hung for dozens of hours on low fire, and the soup was slightly boiling, so the home-cooked version naturally shortened the time. First, stew chicken bones and shellfish in a casserole for two or three hours. Forgot to take a picture. In the process of cooking soup, cut off the leaves of cabbage heart obliquely with scissors and put them into the soup to cook until soft and rotten. Rinse it with cold water after taking it out.

Pour out the chicken soup and chop the chicken breast and lean meat into a paste with the back of a knife.

Chop chicken paste and lean meat paste, add a little water to make paste, add it into chicken soup several times, and stir with chopsticks to make the soup clear to remove oil stains. There is blood in pork, and it will be turbid in soup. Don't worry, the last step is to prepare gauze and filter the soup several times until it is clear.

Prepare a big bowl, put the cabbage heart on the plate, and the clarified soup will wash down in a lotus shape.

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Finished products, as the saying goes, Sichuan opera is in the cavity, Sichuan flavor is in the soup, boiled cabbage, so-called eating chicken but not eating chicken, cabbage 2 yuan, soup 200 yuan. It's really not empty talk The soup is delicious, sweet and delicate.

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skill

Don't worry about unclear soup, follow the steps, and finally filter is the key. Drink a few more times, and the soup will be clear and slightly brown.