Stewed pit

"Stewed dish core" is a famous historical dish in Nanjing, Jiangsu Province. There is a kind of green vegetable in the famous Wanzhu Park in Nanjing, which is called "dwarf yellow" (named after its short leaves and white stems and yellow hearts). Wanzhu Park is located near the Phoenix Terrace in the west of Nanjing, which is an ancient viewing platform. Li Bai, a poet of the Tang Dynasty, once visited this place and left a poem "phoenixes that played here once, so that the place was named for them, the wind goes to Taiwan and the river flows by itself". Wanzhu Park's green vegetables didn't have this reputation. It is said that Ma Niangniang, the wife of Zhu Yuanzhang, the Ming emperor, once saw a phoenix on the Phoenix Terrace from Laifeng Street to Fengyou Temple, which made Wanzhu Park a treasure trove of geomantic omen, so Wanzhu Park's green vegetables became famous, and "short-legged yellow" became famous in the city. At that time, the government and restaurant chefs made many delicious dishes with "short feet yellow", the most famous of which was "stew core". In the 1930s, the column "Happy Forest", a supplement of Shanghai News, was titled "Junmei mussel core", and it was praised as "fresh and elegant, with endless flavor". This traditional dish has been preserved in Nanjing for more than a hundred years. Raw materials: 600g of "short-legged yellow" vegetable heart, 60g of chicken breast, 25g of shrimp, 30g of sliced winter bamboo shoots and cooked ham, 15g of water-soaked mushrooms and cooked chicken oil, 10g of Shaoxing wine, 3g of refined salt and dried starch, 1.5g of monosodium glutamate, 500g of chicken broth and 750g of cooked lard (about. Practice: First, wash the green vegetables (not to be scattered), cut the vegetable head into olive shape, cut the cross-shaped knife pattern, cut the leaves, and take the 7 cm long cabbage. 2. Slice the chicken breast into willow leaves about 5 cm long and 1 cm wide, put them in a bowl, add egg yolk and dried starch and mix well. Third, the wok is lit, cooked lard is added, and it is burned to 40% heat. Add the cabbage, turn it with an iron spoon, and remove the oil when it is emerald green. Then, after frying the chicken breast, take it out and drain it. 4. Take a wok, first use part of the cabbage heart as the bottom, then put the rest of the cabbage heart outward, arrange them in a circle along the bottom of the wok, and put them on the bottom of the wok (exposing the head of the cabbage), with shrimp, chicken breast and winter bamboo shoots in the center. Add refined salt, Shaoxing wine, monosodium glutamate and chicken broth to sliced ham and mushrooms, bring to a boil over high fire, then move to low fire and stew for about 15 minutes, then pour in chicken oil. Features: the color is yellow-green, the tree shape is complete, the cabbage heart is crisp and rotten, the entrance melts, and the fragrance is fresh and salty. Master the key: when cooking, first take out the washed cabbage with warm oil until the color is green, and then stew it with other ingredients, so as to keep the tenderness of the cabbage and make it easy to taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)