Ingredients:
250 grams (5/9 lb.) freshwater fish
100 grams (2/9 lb.) sour Chinese cabbage
10 grams (2 tsp.) cooking wine
5 grams (5/6 tsp.) salt
2 grams (1/2 tsp.) MSG

Directiions:

(1) Cut the fish into slices of about 5 cm (a little under 1 1/2 inch) in length, 2 cm (half inch) in width and 1 cm (quarter of an inch) in thickness. Cut the sour Chinese cabbage into shreds.

(2) Put 750 grams (1.5 cups) of water in a pot and when the water boils, add the fish slices and heat for 5 minutes. Now add the sour cabbage, salt, and MSG, and when it boils again, heat 2 more minutes and it is ready to serve.

Features: It is a clear soup.
Taste: The fish slices are succulent with a salty and sour flavor.