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In a pot add water, parboiled bone, dried shrimp, dried squid and preserved cabbage. Cover and bring to a full boil.
Uncover and scoop out all the scums
Cover and let it simmer on low for 2-3 hours until the meat on the bones are tender.
Add sugar, msg, salt and fish sauce. Let it continue to simmer until sugar dissolved.
Removes oil and fat from the top. Taste and adjust.