Boiled Water Cabbage
A signature premium clear-soup dish of Sichuan cuisine. Yellow-yang cabbage hearts are blanched and steamed, then ladled with a special clear broth, producing an exceptionally fresh flavor.
Ingredients
Yellow cabbage hearts (trimmed neatly)
500 g
Shaoxing wine
10 g
MSG
1 g
Sichuan salt
2 g
White pepper powder
1 g
Clear broth (special)
1500 g
Instructions
1
Prepare the cabbage hearts
Trim the yellow cabbage hearts neatly, blanch in boiling water until just cooked (keeping the original color), immediately lift them into cold boiled water to cool, then lift out, trim neatly with a knife, arrange in order in a soup bowl, add the Shaoxing wine, MSG, white pepper powder, Sichuan salt and 250 g of clear broth, place in a steamer, steam over high heat for 2 minutes, remove, drain off the broth, then rinse once with 250 g of boiling clear broth.
2
Pour in the broth
Set a wok over high heat, add the clear broth and bring to a boil, skim off the foam, gently pour it into the bowl holding the cabbage hearts, and it is ready to serve.
