Boiled Cabbage in Clear Soup

Name: Boiled Cabbage in Clear Soup
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Ingredients: 500 g yellow cabbage hearts (remove veins, wash); 1000 g clear broth (specially prepared, boiling); 3 g refined salt; 2 g white pepper powder; 1 g MSG; 10 g cooking wine

A renowned Sichuan specialty featuring a crystal-clear broth, tender and delicate cabbage, and a light, elegant fragrance—meticulously crafted.

20 min

Easy

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Ingredients

yellow cabbage hearts (remove veins, wash) 500 g

clear broth (specially prepared, boiling) 1000 g

refined salt 3 g

white pepper powder 2 g

MSG 1 g

cooking wine 10 g

Instructions

Prepare the Cabbage

Select the hearts of the yellow cabbage, remove the veins, wash them, then blanch in a pot of boiling water just until they lose their raw firmness. Immediately lift them out and plunge into cold boiled water to cool.

Steam the Cabbage

Then remove the cabbage, trim neatly, arrange in a soup bowl, and add the cooking wine, MSG, Sichuan salt, white pepper powder, and clear broth. Steam over high heat for about 2 minutes, then remove and drain off the liquid.

Add the Final Broth

Rinse once with boiling clear broth, and finally pour in the specially prepared clear broth that has been brought to a boil and skimmed of any foam. Serve immediately in the soup bowl.