Chinese cabbage soup

Ingredients for 4 servings:

• some oil for frying
• some salt
• 300 g Chinese cabbage, cut into 1 cm wide strips, separate the green part from the white
• 100 g pork, cut into fine strips
• 100 g chicken, cut into fine strips
• 1 slice(s) ginger, fresh
• 1 liter chicken broth, boiling
• 2 tbsp soy sauce, light
• 2 tbsp white wine
• 2 tsp cornstarch (cornflour)
• 2 pinches of sugar
• 2 pinch(s) pepper (anise pepper)
• some salt
• sesame oil
• Soy sauce, light

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Combine soy sauce, wine, cornstarch, sugar, and aniseed pepper in a bowl and marinate the meat for 30 minutes. Heat a wok with a little oil, sprinkle with salt, and fry the ginger until golden brown. Add the meat and fry, deglaze with the boiling chicken stock, and skim off any foam that rises to the surface with a slotted spoon. Then, cover and simmer for 10 minutes. First, add the tough parts of the cabbage and simmer covered for 3 minutes. Next, add the green cabbage leaves and simmer for another 2 minutes. Season to taste with salt, soy sauce, and sesame oil.