Baby Cabbage in Superior Broth (上汤娃娃菜)

Instructions

1. 1Rinse the dried shrimp and soak it in 60 ml of warm water for 10 minutes. Keep both the shrimp and the soaking liquid.

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 虾米泡胀变软，水变成浑浊琥珀色Shrimp plump up and soften; the water turns cloudy amber

   You know it's right when: 虾米用手指能捏扁A shrimp can be squeezed flat between your fingers

   The soaking liquid is concentrated umami — pour it in, but leave the last spoonful of grit behind.

2. 2Quarter each baby cabbage lengthwise, keeping the core intact so the quarters hold together during the long simmer.

   🔍 Look for

   Visual: 每瓣露出淡黄菜芯与层叠叶片，切面平整Each quarter shows a pale yellow heart with nested leaves, cut face flat

   You know it's right when: 拎起菜芯整瓣不散Lift a quarter by the core — it stays in one piece

3. 3Heat the oil in a wok over medium-high and fry the smashed garlic until the cut faces are golden, then add the ginger, dried shrimp and ham or bacon.

   🔍 Look for Medium-high 90 秒 · 90 seconds

   Visual: 蒜瓣切面深金，虾米泛红出香，火腿肥肉部分转透明Garlic cut faces are deep gold, shrimp are reddish and fragrant, ham fat turns translucent

   You know it's right when: 厨房同时飘出焦蒜香与海鲜香The kitchen smells of toasted garlic and seafood at the same time

   Frying the garlic whole and golden is what separates 上汤 from plain boiled cabbage.

4. 4Pour in the chicken stock and the shrimp soaking liquid, add the soy sauce and white pepper, and bring to a boil.

   🔍 Look for High heat 3 分钟 · 3 minutes

   Visual: 汤呈淡金、完全沸腾，表面浮着一层薄薄香油Broth turns a pale gold and rolls in a full boil; a thin layer of aromatic oil floats on top

   You know it's right when: 尝一口汤——应该鲜到可以直接喝Taste the broth — it should be savoury enough to drink on its own

5. 5Lay the cabbage quarters in the broth in a single layer, cover, and simmer over medium-low heat for 8 minutes.

   🔍 Look for Medium-low 8 分钟 · 8 minutes

   Visual: 叶片转半透明绵滑，菜芯呈玻璃状，汤汁略收Leaves turn translucent and silky, cores look glassy; the broth reduces slightly

   You know it's right when: 筷子穿过最厚的菜芯毫无阻力A chopstick slides through the thickest core with no resistance

   Keep the heat gentle. A hard boil knocks the leaves apart and clouds the broth.

6. 6Remove the cabbage to a deep plate. Thicken the remaining broth with the cornstarch slurry, then pour it over the cabbage.

   🔍 Look for Medium heat 45 秒 · 45 seconds

   Visual: 汤变油亮刚能挂勺，娃娃菜半浸在汤中发亮Broth turns glossy and just coats a spoon; cabbage sits half-submerged and shiny

   You know it's right when: 边缘气泡慢而稠Bubbles at the edge are slow and thick