A simple Chinese cabbage soup with oil dregs

A simple Chinese cabbage soup with oil dregs

Introduction:

"In the north, suet is usually bought by southerners and restaurants. Because there are few buyers, the price is cheap. The best suet I bought today is only 4.50 kg, which I can't buy in my hometown Chongqing. When we were young, when we boiled lard at home, the old people would give us a bowl of boiled oil residue, and then sprinkle some sugar to mix it well. It was fragrant, crisp and sweet, very delicious, and then the remaining oil residue was used to stir fry or stew, which was very delicious. Although I don't have the habit of eating with sugar, the habit of stewing radish and vegetables has been preserved. Every time I eat it, I have a feeling of returning to the past. "

Production steps:

Materials required:

Chinese cabbage: moderate

Oil residue: appropriate amount

Chive flower: appropriate amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Ginger slices: right amount

Baijiu: moderate amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh