Boiling water cabbage.
Boiling water cabbage is a famous Sichuan dish, which was originally created in the imperial dining room of the Qing Palace, and was later carried forward by Luo Guorong, a master of Sichuan cuisine, and became a fine product at the state banquet. It is made with Chinese cabbage hearts from the north as the main ingredient, seasoned with broth boiled with chicken, duck, pork ribs, etc., and some chicken fat is added to the soup at the end. After the dish is cooked, the boiling water cabbage is fresh and elegant, the fragrance is strong and mellow, and the soup is thick, but it is fragrant and refreshing, not greasy or greasy.
The steps to make boiling water cabbage are as follows:
1.Ingredients: Chinese cabbage heart, chicken, duck, pork ribs, ham hooves, dried scallops, skinless and lean chicken breast, etc.
2.Put the chicken, duck, pork ribs, ham hooves, scallops, etc. into a pot, add water and bring to a boil, skim off the foam.
3.Strain the cooked stock and remove the broth for later use.
4.Trim the cabbage hearts, put them in a steamer, add an appropriate amount of salt, pepper, cooking wine and consommé, and steam.
5.Place the steamed cabbage hearts on a plate.
6.Bring the broth to a boil again, add the chicken and pork puree, season and drizzle over the cabbage heart.
7.Finally, drizzle some chicken fat over the soup.
Boiled water cabbage is famous for its fragrance and beauty, and it is a classic dish with Sichuan characteristics.
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