Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning First pick up the clear water broth. The old hens are well washed and washed; the scallops are soaked, and the washed ham hooves and ribs are placed in different boiling water pots according to the type, and the blood and impurities are removed, and then washed together. In the soup pot, add water, ginger, and onions, add the wine after boiling, and simmer for 3 hours.
At the same time, the chicken breast and lean pork are smashed into squid, and the appropriate amount of water is added to adjust the porridge to be used.
After 3 hours of soup, all the soup residue and oil slick are separated by a sieve. Pour the broth into another pot, boil, add the pork broth, stir well, turn to medium heat, let it slowly spread, the meat flies up, use a small colander to remove the meat broth; then boil the soup again, Divide the chicken meat into 2 times and treat it as the pork broth. Finally, completely separate the broth from the broth and remove the oil. Wait until the soup is fresh and clear, and season it with salt.
Divide the soup into two pots. Choose the tender cabbage heart, put it into one pot of soup, burn to seven mature, rinse with water, use a fine silver needle repeatedly puncture on the heart of the cabbage, put it in the colander, use the original soup to pour it from the top. Until the cabbage is hot.
Put the heart of the dish on the bottom of the bowl, boil the other pot of broth, and pour it into the bowl.

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