Vegetable Stock

Ingredient:
300gm long chinese tian jing cabbage (cut into half)
1 piece of radish (cut into 4 pieces)
200gm big head soya bean sprouts
1 piece of sweet corn (cut into 2 pieces, do not remove the skin)
12 bowls of water
1 bowl of soya beans
1/2 piece of szechuan preserved vegetable (wash & soak)
10 pieces of mushroom stem (dried mushroom, soak soft then take the stem)
300gm of cabbage (tear out the leaves)

Method:
1. Boil 12 to 14 bowls of water. Once water boil, add in all the ingredients to boil for 1 hour.

Note: if not find big head soya beans sprouts, replace 1/2 bowl of soya beans.