Let's go to the cabbage
By VicentaLakin
Recipe Recommendations
- old hen in 1
- Chinese cabbage 1 tree
- pork knuckle in 1
- Pleurotus appropriate amount
- green onions appropriate amount
- winter bamboo shoots appropriate amount
- ginger appropriate amount
Steps for Let's go to the cabbage
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One large cabbage
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Preparation of an old hen, a pig's foot, an appropriate mushroom, a suitable winter, a proper ginger, a proper onion
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(a) First, hen is cut into large pieces, the feet of a pig are cut into large pieces, the winter is cut into pieces, the mushrooms are washed in the cupboard, and the cabbage is stripped and the leaves are washed in the cupboard
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And put the ginger blades and the onions in the cups, filled with water, and put them on the stoves, and set open the fire
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(b) The water boils and turns the fire, adding a suitable amount of white pepper and yellow wine, and a six-hour fire
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(b) To obtain chicken meat, which shall be smudged into flesh, with appropriate salt, pepper powder, yellow wine, ginger and onions
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They mix it evenly with their hands, pick it up for 10 minutes, put in a proper amount of water, mix it evenly, then put it into a mixer, and beat it into chicken, and all the cabbage is cut from the cabbage
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(b) Fixing the root of the cabbage with a knife, watering it open, boiling it in the heart of the cabbage, extracting it quickly into cold water, and then extracting the spare
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A bowl of chicken soup, without oil, with a proper amount of salt, chicken, yellow wine and evenly mixed, and then into the cabbage heart, so that the beettons can be soaked with steel needles that they can taste, and then into the soup bowl
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(a) To evaporate into the steam pot for 10 minutes, to extract it and then put it in cold water, and to change the chicken soup to repeat the cabbage in the same way as in the previous step, so that when it is removed, it will not enter cold water, leaving the chicken soup behind and spare the cabbage
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Six hours later, the soup was made, and all the slags and slags were recovered, leaving behind the oil
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(a) Put the soup on the stove with the oil, pour it into a third of the chicken brilliance, mix it down, burn the soup, and pull out the chicken brilliance, as can be seen in the cleanness of the soup
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Once again, a third of the chicken fowl is poured and mixed, the soup boils, the chicken fowl is made, the soup is clearer and the bottom flame is visible
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(b) Falling into the rest of the mackerel and mixing, burning up the soup, extracting the chicken gravy, which is clear and leaking into the top, and filtering out the soup
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The cabbage heart is placed in the container, with soup, salted, covered with a lid, steamed in a steam pan for 15 minutes, and the delicious veal is made of the soup。
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Completed Chart