1. Break off the outside of the cabbage, cut off the stem, cut it in half, blanch it in boiling water, cool it in water, drain the water, and cut it into strips along the length (1 cm wide). Part of the stem of each cabbage is connected with the stalk, and the stalk is stacked downwards on the plate;

2. Cut the onion and slice the ginger;

3. Boil the fat sausage with water, then take it out and drain it;

4. Cut the cooked fat sausage into oblique thick slices and put them on both sides of the cabbage;

5. Enlarge the fire in the pan, pour in vegetable oil, add onion and ginger slices when the wok is 50% hot, add chicken soup 150g, and add refined salt, cooking wine and monosodium glutamate;

6. After boiling, remove the onion and ginger slices, push the Chinese cabbage strips and cooked fat sausage into the pot, simmer for 5 minutes on low heat, then move to Wanghuo, thicken with wet starch, and pour in bright oil.