Steamed Chinese cabbage in Supreme soup is a famous Sichuan dish. It was originally created by Huang Jinglin, a famous Sichuan chef, in the imperial dining room of the Qing Dynasty. Later, it was developed by Luo Guorong, a master of Sichuan cuisine, and became a fine dish at the state banquet\ N this dish is fresh and elegant, with strong fragrance, strong soup flavor, not greasy, but refreshing fragrance. It is a rare high-grade banquet dish.

Ingredients

350 grams old hen
350 grams old duck
250 g pork elbow
250g gold cloud leg
300g lean meat
Some baby dishes
1 green onion
1 piece of ginger
Proper amount of cooking wine
Proper amount of egg white
Moderate salt

Directions

Step 1
Wash the old hen, duck, pork elbow and ham, set aside

Step 2
Soak Yuntui in warm water for 2 hours to remove salt

Step 3
Blanch the old hen, duck, pig elbow and salted cloud leg to remove impurities

Step 4
Put the old hen, duck, pig elbow, cloud leg, green onion, ginger and cooking wine into the pot and add ten times water

Step 5
Bring to a boil and skim the froth

Step 6
Keep the soup boiling for 8 hours

Step 7
Take out all the ingredients in the soup

Step 8
Take 2 pieces of lean meat, remove all fat and oil, set aside

Step 9
Smash the back of the knife into minced meat

Step 10
Mix minced meat with egg white and cooking wine

Step 11
Take a small piece of minced meat and add enough water

Step 12
Dissolve the minced meat completely in the water

Step 13
Pour the minced meat into the broth

Step 14
Mix well

Step 15
Adjust the firepower to keep the soup slightly boiling, and the minced meat will absorb impurities and float on the soup surface

Step 16
Filter out impurities with kitchen gauze

Step 17
Repeat 11-16 steps until the soup is clear and warm. Season with salt and set aside

Step 18
Peel the old leaves off the outer layer of baby cabbage

Step 19
Change the knife to 1 / 4

Step 20
Boil a pot of water and add salt

Step 21
Blanch the baby cabbage until it is cut off

Step 22
Then soak the baby cabbage in ice water

Step 23
Squeeze the water out of the dish

Step 24
Code into a bowl, add plenty of soup and soak in the core

Step 25
Cover with plastic wrap and steam over high heat for 10 minutes

Step 26
Take the core out of the middle and put it on the plate

Step 27
Pour in the unused broth