Ingredients
Pig trotters, pork ribs, and chicken bones totaling 1500 g (about 3.3 lbs), Chinese cabbage to taste, and a small handful of dried shrimp.
Seasonings
A pinch each of salt, MSG (or to taste), cooking wine, scallion, ginger, and Sichuan peppercorns.
Instructions
1. Wash the pork trotters, pork ribs, and chicken carcass with warm water, place them in a pot, add water and bring to a boil, skim off the foam, then add scallions, ginger, Sichuan peppercorns, and cooking wine. Cook continuously over high heat for 2–3 hours until the broth turns milky white and richly aromatic, then remove the bones.
2. Add the soaked dried shrimp to the soup pot, cut the cabbage into small pieces and add them as well, then bring to a boil over high heat, stirring occasionally. Season with salt and MSG to taste, stir well, and serve. This soup has a bright, clear color and an enticing savory flavor, and is rich in high-quality protein, fat, and minerals such as calcium, phosphorus, iron, and zinc, along with a variety of vitamins.