Seasoning: 4g salt, 8g cooking wine, 50g milk, 25g onion, 25g ginger and 3g monosodium glutamate.

Exercise:

1. Wash fresh and tender Chinese cabbage; Wash onion and cut into sections; Wash ginger and cut into pieces.

2. Wash the fresh Chinese cabbage, cut it into strips 1cm wide and 7cm long, put it in a casserole, and then put it in taro.

3. Add clear soup 1000 ml, onion, ginger, refined salt and cooking wine, stew over high fire, skim the floating foam, add milk and monosodium glutamate, and put them in the original pot.