Boiled Cabbage
1.
Wash the old hen, old duck, pork knuckle and ham and set aside
2.
Soak the cloud legs in warm water for 2 hours to desalt
3.
Blanch the old hen, old duck, pork knuckle, and de-salted cloud leg separately to remove impurities
4.
Put the old hen, old duck, pork knuckle, cloud leg, spring onion, ginger, cooking wine into the pot, add ten times the water
5.
Bring to a boil on high heat, skim the foam
6.
Keep the soup boiled on low heat and boil for 8 hours
7.
Take out all the ingredients in the soup
8.
Take 2 pieces of lean meat, remove all fat and oil, set aside
9.
Use the back of a knife to smash into minced meat
10.
Minced meat, egg white, cooking wine, stir well
11.
Take a small piece of minced meat and add enough water
12.
Dissolve the minced meat completely in the water
13.
Pour the minced meat water into the broth
14.
Stir evenly by express
15.
Adjust the firepower to keep the soup slightly boiling and not boiling, and the minced meat will adsorb impurities and float on the noodles.
16.
Use kitchen gauze to filter out impurities
17.
Repeat steps 11-16 until the soup is clear and moist, season with salt and set aside
18.
Peel off the old leaves of baby cabbage
19.
Change the knife to 1/4
20.
Boil a pot of boiling water and add salt
21.
Boil baby vegetables until they are broken
22.
Soak the baby cabbage in ice water
23.
Squeeze out the water in the dish
24.
Put it into a bowl, add enough stock to soak the vegetable cores
25.
Cover with plastic wrap and steam on high heat for 10 minutes
26.
Put the vegetable cores on the plate
27.
Pour in unused broth
Tips:
patient! Be patient!
