boiled cabbage

"Boiled cabbage" is a traditional banquet soup that is usually placed at the end of the banquet before being served. This dish used to be made using northern Chinese cabbage hearts and flavored with chicken soup. When pouring the soup, some chicken oil was poured into the soup. The soup tasted delicious and the cabbage was light. You used it to clear your mouth after eating big fish and meat. This is a more exquisite way to eat.
"Boiled cabbage" is available in Sichuan cuisine, Huaiyang cuisine and Tanjia cuisine, but the methods are slightly different, but the overall methods are not much different. Now it is much easier to make this dish. There is a kind of baby vegetable sold on the market. You can just use it, which also saves the waste caused by wrapping cabbage hearts. You can make it directly with baby vegetables. As long as there is chicken soup, it is very simple to make. The method is as follows;