I want to ask an ancient colorless and transparent soup, which I have seen in TV series.

I know, it's called no phase in TV series. In fact, it is a famous Sichuan dish; Boiled cabbage.

Boiled cabbage: a traditional dish. Soups. Salty type. Features: the soup is elegant, fragrant and delicious, the food is fresh and refreshing, and it melts in the mouth. This dish looks plain and vulgar, but it is actually the most famous dish in Sichuan cuisine. Its kung fu lies in the chef's housekeeping skill-the kung fu of hanging soup as the saying goes: "singing opera, making soup." This kind of soup is called "advanced clear soup", which is clear as water, delicious and mellow. It is made of old hen, duck, pork chop, ham, hooves, red and white meat, and slowly hung up, which is not as easy as adding boiled water to chicken essence.

The method of making clear soup of Sichuan cuisine is very particular, and it takes more than three processes, which is the most responsible one in making clear soup of Sichuan cuisine. Here's how to make it:

Raw materials: old hen 1 piece (weighing about 2kg), old duck 1 piece (weighing about1.750g), spareribs1.500g, ham strips 800g, ginger 25g, scallion 50g, cooking wine 50g, and cooking wine 50g.

Output: 1. Boiling soup: Wash the old hen, old duck (the duck must cut off the belly door), ribs and ham strips, put them in a boiling water pot for 5 minutes, remove them and rinse them with clear water. Put the processed raw materials into a soup pot, add 15kg of clean water, boil with strong fire, skim off the floating foam, add the mashed ginger, onion and cooking wine, cover with low fire, keep the pot slightly boiling, simmer for 4-5 hours, and filter. 2. Sweep the soup: put the chicken breast and lean pork into a blender to make a paste, put them into bowls respectively, and then add 650 grams of water to stir into a paste. Among them, lean meat paste is called "red paste" and chicken paste is called "Bai Rong". Pour the prepared clear soup into a clean pot, add salt and pepper to lower the fire, pour the "red Rong" into the clear soup, and place the bottom of the pot half away from the fire, so that the clear soup in the pot will boil without boiling. After the "red paste" is caked, the impurities are removed with a sieve, and then put into the "Bai Rong" to sweep the soup in the same way. Finally, the "Bai Rong" congealed meat is pressed into pieces.