Shangdong Style
 

Ingredients ：
10 1/2 oz (300 g) hearts of Chinese cabbage (bok choy)
2 Chinese black mushrooms, soaked
3 tbsp (50 g) dried shrimps, soaked
1/2 tsp salt, or to taste
2 tsp Chinese ham, sliced
1 tsp melted chicken fat 
 

Preparation： 
Cut cabbage hearts into 1/2 inch by 1 1/4 inch (1 cm by 3 cm) strips. Blanch briefly in boiling water and drain. Halve the mushrooms and discard the stems.

Pour the stock into a pot and add the ham, mushrooms, shrimps, cabbage, and salt. Bring to a boil and skim off any foam. Simmer until the cabbage hearts are very tender. Pour into a tureen, sprinkle with the chicken fat, and serve.