Raw materials: Chinese cabbage heart, chicken breast, chicken soup, salt, pepper noodles, cooking wine, monosodium glutamate. Method: Wash the cabbage heart and cut into 12cm long, 2cm wide strips, put it in a boiling water pot a little hot, fishing in cold water, cast cool to control the moisture, placed in the soup bowl to be used; the chicken Put the meat into fine clay and use a warm chicken soup to uncoil the chicken broth. Add the chicken soup with salt, cooking wine, monosodium glutamate, and pepper to a good taste. Pour half of the solution into a pot. Use the scoop to gently push two to three times until the float floats, then pour the other half of the chicken mud to float up, end away from the crater, remove the chicken mud residue and floating foam and serve as a clear soup; place the broth in the cabbage bowl In the upper steamer for eight to ten minutes, remove and serve. Features: light and delicious, delicious umami.