Ingredients
1000 g (about 4 cups) clear broth, 500 g (about 1 lb) yellow seedling cabbage hearts.
Seasonings
10 g (about 2 teaspoons) cooking wine, 3 g (about 1/2 teaspoon) salt, 2 g (about 1/2 teaspoon) white pepper, 1 g (about 1/4 teaspoon) MSG.
Instructions
1. Select the heart of Napa cabbage, remove the tough fibers, and wash thoroughly. Blanch in boiling water just until tender-crisp, then immediately transfer to cold boiled water to cool. Drain, trim neatly, and arrange in a soup bowl. Add cooking wine, MSG, Sichuan salt, white pepper, and clear broth.
2. Steam in a bamboo steamer over high heat for about 2 minutes, then remove and drain the liquid. Rinse once with boiling clear broth, and finally pour the specially prepared clear broth that has been brought to a boil, skimming off any foam, into the soup bowl. This dish features a crystal-clear broth with tender, fresh greens, offering a light, elegant, and delicate fragrance.