” Boiling Water Cabbage (English name: Steamed Chinese Cabbage in Supreme Soup) is a famous Sichuan dish. The original Sichuan cuisine chef Huang Jinglin created it in the Qing Palace Imperial Dining Room. Later, it was promoted by Sichuan cuisine master Luo Guorong and became a boutique at the national banquet. This The dishes are fresh and elegant, the aroma is strong, the soup is strong, not oily or greasy, but the fragrance is refreshing. It is a rare high-end banquet dish.”
The practice of Boiled cabbage
Put 250g of ribs in the bowl, pour 500ml of water and soak for half an hour
Prepare 1 sliced cabbage core, 10g green onion cut into sections, and 5g sliced ginger
Put 1L of water in the pot and pour the ribs and spring onions, ginger slices, stew the broth
Add cabbage, 2g salt to the broth, stir well, boil over high heat
Out of the pan. Finally, you get home cooking Boiled cabbage.