Ingredients
500 g (about 1 lb) fresh broth, 150 g (about 5 oz) Tai'an tofu, 100 g (about 3.5 oz) napa cabbage heart.
Seasonings
20 g lard, 5 g chicken fat, 4 g salt, and MSG, minced scallion, and minced ginger to taste.
Instructions
1. Steam the tofu in a steamer or over boiling water for about 10 minutes, then remove, drain, and cut into 3.5 cm long, 2.5 cm wide, and 1.5 cm thick slices; tear the napa cabbage heart into 5 cm long strips by hand, and blanch both separately in boiling water.
2. Heat lard in a wok over medium heat until it reaches 50% hot, then add minced scallion and ginger and fry until fragrant. Pour in fresh broth, salt, tofu, and napa cabbage, bring to a boil, skim off any foam, add MSG, and drizzle with chicken fat before serving. This dish features a milky white, savory broth that is light and refreshing.