Boiled cabbage

Method

1. 01

   Step 1

   Clean the old hen, old duck, pork hock, and ham, and set aside.

   

2. 02

   Step 2

   Soak ham in warm water for 2 hours to remove salt.

   

3. 03

   Step 3

   Blanch the old hen, old duck, pork hock, and ham separately to remove impurities.

   

4. 04

   Step 4

   Add 10 times the amount of water, scallions, ginger, and cooking wine as ingredients.

   

5. 05

   Step 5

   Bring to a boil over high heat, then skim off any foam that rises to the surface.

   

6. 06

   Step 6

   Reduce heat to low, keep the water at a gentle simmer, and cook for 8 hours.

   

7. 07

   Step 7

   Remove all ingredients from the soup after 8 hours.

   

8. 08

   Step 8

   Take 2 pieces of lean meat and remove all the fat.

   

9. 09

   Step 9

   Use the back of a knife to finely pound the meat into a paste.

   

10. 10

    Step 10

    Add an egg white and a suitable amount of cooking wine to the minced meat, and mix well.

    

11. 11

    Step 11

    Take 1/4 of the minced meat and add an appropriate amount of water.

    

12. 12

    Step 12

    Completely break up and hydrolyze the minced meat.

    

13. 13

    Step 13

    Pour the minced meat water into the broth.

    

14. 14

    Step 14

    Stir quickly

    

15. 15

    Step 15

    Adjust the heat to keep the soup at a gentle simmer, not boiling. The minced meat will absorb impurities and slowly float to the surface.

    

16. 16

    Step 16

    Fold the kitchen gauze into 6 layers and place it inside the strainer.

    

17. 17

    Step 17

    Filter the broth one spoonful at a time through a strainer.

    

18. 18

    Step 18

    Repeat 17 11 4 5 the soup is clear. Add salt to taste and set aside.

    

19. 19

    Step 19

    Take a few baby bok choy heads, peel off the outer old leaves, leaving only the tender yellow core.

    

20. 20

    Step 20

    Cut into 1/4

    

21. 21

    Step 21

    Boil a pot of water and add salt.

    

22. 22

    Step 22

    Blanch the bok choy until just cooked through.

    

23. 23

    Step 23

    Remove the bok choy hearts and immerse them in ice water to cool.

    

24. 24

    Step 24

    Squeeze out the water from the core of the cabbage by hand to remove the raw smell.

    

25. 25

    Step 25

    Arrange the bok choy hearts in a large bowl and add enough broth to cover them.

    

26. 26

    Step 26

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

    

27. 27

    Step 27

    Remove the bok choy hearts and arrange them in a soup bowl.

    

28. 28

    Step 28

    Simply pour in fresh, unused broth and it's ready.

    

29. 29

    Step 29

    Advanced banquet version effect