Chapter 487： The accent of Sichuan opera, the soup of Sichuan cuisine (Part 1) (2/2)

As the saying goes, Sichuan opera is the soup of Sichuan cuisine.

It is self-evident what this soup means.

Any Sichuan cook must have the highest respect for boiled cabbage.

The supreme soup of boiled cabbage, Sichuan cuisine, had to be made by Lin Chou, and he was really a little ”daunted”.

Without him, the halo and glory carried on this dish alone can overwhelm any chef.

Lin Chou let out a deep breath and put on an apron.

The labels of boiled cabbage are ”most complicated” and ”most simple”, and its preparation is cumbersome and outrageous.

Take ham fire heel, three-year-old hen, spare ribs, scallops, clean pig lean meat, and boil the meat in a five-mouth boiling water pot to remove blood and impurities.

Take out the ice water and wash it, then add another pot of water and add five kinds of ingredients, add cooking wine, ginger, green onions, boil for fifteen minutes, and then order cooking wine again, simmer for three and a half hours on a small fire, or else Stop skimming the surface foam.

Take advantage of this time, then take the chicken breast and pork hips, peel them to remove the oil and tendons, and beat them into purees with iron rods.

This knock was nearly two hours.

The sound from the back kitchen made the girls who were tasting other dishes curious.

”What are you doing?”

”Drumming...”

Put the minced pork and chicken **** into two large bowls, add water and beat them into puree for later use.

Wait for the soup on the pot to boil for three and a half hours, remove the fire heel, old hen, spare ribs, scallops, pork, and green onion and ginger. Leave only the broth.

Change the soup pot to medium heat. When it is boiling, pour the pork puree into one-third of the pot and stir it clockwise with a large colander to make the soup in the pot become a vortex of water flow.

When the soup pot is boiling for the second time, use a large colander against the current to remove all the cooked minced meat and discard it.

Chuan Chu vividly calls this step ”sweeping soup”.

The broth is stewed with five raw materials, leaving a lot of impurities in it, which not only affect the taste, but also make the color of the soup mixed.

Therefore, the step of sweeping soup is essential.

It must be meticulously crafted, not tepid.

The pork meat fiber is slightly thicker, and when it is spread out into the soup, it is like a large dense net, which absorbs impurities and part of the fat on it and brings it out.

The minced pork soup must be swept back and forth three times in the same way. After three times of sweeping the soup, a pot of broth is much clearer and the color is reddish and yellowish.

But this is not the end. The minced chicken mashed with water is divided into three parts, and the broth needs to be swept back and forth with chicken breasts.

Chicken breast meat is tender and almost tasteless, and it has a stronger ability to absorb finer impurities and grease.

Once the chicken **** are cleaned in the soup, the results can be seen immediately, and most of the myoglobin remaining in the soup when the fat and pork minced are cleaned in the soup can be removed.

After three times, the broth has turned orange-yellow, transparent and clear.

The minced chicken that has been swept in the soup will also be given the last remaining heat. The minced chicken that has been swept through the soup three times is wrapped in layers of fine gauze, the water is half-dried, and it is put into the soup pot again.

At this time, turn to a low heat and simmer for 40 minutes.

This step is called ”drunk soup.”

After forty minutes, remove the gauze bag and discard it.

The broth at this time can be called a pot of ”soup”.