Chinese cabbage 10 kg, hen 2500 g, salt 15 g, monosodium glutamate 15 g, cooking wine 10 g, a little pepper, onion 50 g and ginger 5 g.

Production process

1, it takes two pots, two fires, and one pot of broth. The temperature in the pot is about 70 or 80 degrees; Put a net leak on a pot and keep it warm with slow fire.

2. Select a small cabbage, then remove the outer two layers, soak the cabbage roots in the prepared soup to soften the outer stems, then gently peel off 4 or 5 pieces, keep the roots unbroken, put them flat on the net, and repeatedly puncture the cabbage with a fine silver needle.

3. Pour the soup on the cabbage with a spoon. When the soup is almost finished, change the pot and continue until the outermost stalk is completely cooked and soft. You can put the cabbage in the serving container and then slowly pour in the fresh broth.