Boiled cabbage is a Sichuan flavor, a bit of boiled meat, boiled fish feeling, last night is my third time to do this dish, I feel that the taste is not bad, the special production process record is as follows, share with you. The first step: Preparation 1) Cabbage: Some, in general, it is best to have a variety of vegetables, in fact, you can eat, the vegetable bodies are also good. 2) Meat slices: A little better, the taste can be enough. Note, slightly thin, small, block, easy to be familiar. 3) Douban sauce: one to two days. 4) Soup: If not, more add chicken or flavor can also (is doing so). 5) Other accessories: According to priority: lard, sesame oil, ginger, starch, egg, dried pepper, pepper, etc., if it is not uniform, it doesn't matter.
Step 2: Cooking 0) Soy sauce, starch, meat, egg, cooking wine, etc. mix mix, spare. 1) lard into the pot, dried chili, pepper put in, and then black, remove, crush, spare. 2) Douban sauce, ginger into the pot, to the speculation, add soup (or water and chicken, MSG, etc.). 3) Add the meat piece of step 0, add cabbage, add onions, salt, cooking wine, soy sauce, etc., start cooking cabbage, (here, take a few hundred words ...) has been as follows. Step 3: Out of the pot 1) Pour the vegetable into the container, put on the first step of dry pepper, pepper, etc. 2) In the air, the sesame oil is fired, and pour it to the dish. Features: Taste, fresh, absolutely good dishes in winter. My approach is the easiest, I believe you can do better. I have made a picture on the Internet, I am everyone.
