Tender cabbage hearts 250 grams, chicken soup or boiling water, 1000 grams, salt 5 grams, monosodium glutamate 2 grams, green onion and ginger 5 grams, cooking wine 5 grams, the cabbage hearts washed and cut from the middle, green onion cut into sections, ginger slices, first add 200 grams of chicken soup in the pot, 500 grams of water, and then put in the onion, ginger, boil the hearts into the dish, boil until eight mature to take out, then remove the soup, put in the pot chicken soup, salt, monosodium glutamate, cooking wine, boil after the cabbage hearts are put in, and then open the pot to plate, when loading, first put the cabbage hearts in the plate, and then pour the soup. The taste is salty and crisp, and the color is tender and yellow
。