Seasonings
200 g (about 7 oz) shucked oysters, 200 g (about 7 oz) rice cakes, 100 g (about 3.5 oz) napa cabbage leaves, a small amount of onion strips.
Seasonings
Salt 1 teaspoon, MSG 1/2 teaspoon, cooking wine 2 tablespoons, broth 2000 g (about 8 cups), sesame oil and vegetable oil to taste.
Steps
1. Briefly blanch the oysters in boiling water; wash the napa cabbage leaves and cut them into strips.
2. Heat oil in a wok or pot over high heat, first add the shredded onion and stir-fry until fragrant, then add the cabbage leaves and toss well, splash in the cooking wine, pour in the broth, and bring to a boil.
3. Add the rice cakes and oysters, cook for about 15 minutes, then season with salt and MSG, and drizzle with sesame oil before serving.