1. Wash the cabbage heart, remove the tendons, blanch it in boiling water, immediately pick it up and rinse it with cold boiling water, drain the water, trim it and put it in a soup bowl and add monosodium glutamate.

2. Add a proper amount of chicken soup, salt and pepper to the wok and bring to a boil. Remove the foam and gently pour into the cabbage bowl.

3. Chinese cabbage is a common vegetable, rich in vitamins and cellulose, and full of water. After eating boiled cabbage, it can supplement the nutrients needed by the body, increase satiety, promote gastrointestinal peristalsis and reduce food residue.