Boiled cabbage is a fresh word to describe. It's a traditional Sichuan dish. It's crystal clear and very delicious. In fact, the special boiled cabbage comes from Sichuan's unique famous clear soup, which can be seen in high-grade clear soup, chicken, duck, fish and meat. It uses a lot of delicious meat. Of course, seasoned Shaoxing wine and ginger are indispensable.
Practice:
1. It takes two pots and two fires to make soup. For a pot of high soup, the temperature under the pot is about 7, 80 ℃; for a pot, put a mesh drain on it and keep it warm.
2. Select a small cabbage, then remove the outer two layers, put the cabbage root in the prepared soup to soak, soften the outer vegetable stem, then gently peel off 4 or 5 pieces, the root cannot be disconnected, lay the net flat and leak it, and puncture the cabbage core repeatedly with a fine silver needle.
3. Pour the soup on the cabbage with a spoon, and change the pot when the soup is almost finished, until the outer layer of the vegetable stem is completely cooked and soft, you can put the cabbage in the dish container, and then slowly pour in the fresh soup.
Pay attention to boiled cabbage soup: to make high-grade clear soup, one old hen and one duck, 1250 grams of ribs, Bonzi bone, fresh pig lean meat, 150 grams of chicken breast meat, and a proper amount of stem onion, ginger, Shaoxing wine, Sichuan salt and other raw materials, boil with water.
When making, first wash the chicken, duck, spareribs and bonnet bones into the pan and boil them, then drain off the foam. Then beat the broken ginger, pull the green onion, Shaoxing wine and Sichuan salt into the pot and continue to cook.
Pig lean meat, chicken breast meat with the back of the knife beat into velvet, first use pig lean meat and 150 grams to 250 grams of water mixing, pour into soup, until the meat floating, first foam, then stir up the meat, and knead into three or four meat cakes to be used. Then scoop all the above soup into the bucket or ladle, remove the remaining chicken, duck and spareribs, wash them with water and put them into the soup.
Then put the meat cake, boil it with high heat, and move it to low heat to make the soup look like boiling but not boiling. At this time, the soup looks like Shaoxing wine. It is clear and delicious. If there is any oil, it will be finished immediately, and the soup will be made.