Ingredients:
200g cooked flank pork
200g salted leg pork
120g winter bamboo shoot
Seasonings:
A few onion lengths
1 tsp yellow wine
1 tsp salt
A dash of MSG
960g clear soup
Cooking methods:
Wash the cooked and salted pork clean, cut them separately into pieces and cut the winter bamboo shoot into pieces.
Put the cooked and salted pork in an earthen pot, add clear soup to bring to boil over high heat, add wine and scallion lengths, simmer them slowly over medium heat until half cooked, add the winter bamboo shoot, salt and MSG and continue to simmer them until both the pork is crisp and tender and all the taste of the winter bamboo shoot comes out.
Skim all the froth off the soup and take onion lengths out for serving.
It is also allowed to add pakchoi (Chinese cabbage), beancurd skin or beancurd pieces when the soup is 80% percent cooked.
200g cooked flank pork
200g salted leg pork
120g winter bamboo shoot
Seasonings:
A few onion lengths
1 tsp yellow wine
1 tsp salt
A dash of MSG
960g clear soup
Cooking methods:
Wash the cooked and salted pork clean, cut them separately into pieces and cut the winter bamboo shoot into pieces.
Put the cooked and salted pork in an earthen pot, add clear soup to bring to boil over high heat, add wine and scallion lengths, simmer them slowly over medium heat until half cooked, add the winter bamboo shoot, salt and MSG and continue to simmer them until both the pork is crisp and tender and all the taste of the winter bamboo shoot comes out.
Skim all the froth off the soup and take onion lengths out for serving.
It is also allowed to add pakchoi (Chinese cabbage), beancurd skin or beancurd pieces when the soup is 80% percent cooked.
Last edited by a moderator: