Steamed Chinese Cabbage in Supreme Soup

Boiling cabbage is the representative and essence of Sichuan cuisine. The production process is more complicated, and the key is to make soup. Remember that the soup is an old hen + big bone for a long time, and then use the chopped lean meat into the soup to absorb the surface oil and freshen. As long as the cabbage is boiled in the boiled cabbage, boil in boiling water, steamed in a large bowl filled with clear water, and finally pick up the cabbage and put it into the prepared soup. This dish is characterized by a "fresh" word! Fresh and incomparable, not a little bit of oil star, unique, wonderful!