Assorted Stewed Pork Brain
A classic Yunnan banquet dish featuring pork brain as the main ingredient, simmered with assorted rehydrated ingredients in superior broth. Known for its vivid colors and tender, glutinous texture.
Ingredients
pork brain
4
soaked bamboo fungus
50g
soaked shiitake mushrooms
30g
soaked bamboo shoots
50g
soaked dried shrimp
30g
steamed hard-boiled egg
30g
lettuce (blanched in boiling water, cut into 1.3cm cubes)
50g
Yunnan ham (sliced)
30g
cooked chicken (sliced)
30g
pea shoots
30g
refined salt
15g
MSG
1g
ground white pepper
2g
stock
900g
chopped scallion
10g
chopped coriander
30g
sesame oil
2g
Instructions
1
Ingredient Preparation
Rinse the pork brain in cold water, gently remove the membrane, place into a pot of boiling water, add 5g of refined salt and blanch for 2 minutes. Once the brain meat contracts, pour it together with the cooking liquid into an earthenware basin and set aside. Blanch the lettuce in boiling water until tender, then cut into 1.3cm cubes. Slice the Yunnan ham, cooked chicken, and steamed hard-boiled egg. Mince the scallion and coriander.
2
Stewing
Remove the pork brain from the basin, cut into 1.3cm cubes, place in a wok, add 100g of stock and warm through. In a separate wok, pour in 800g of stock, add sliced Yunnan ham, sliced cooked chicken, lettuce cubes, shiitake mushrooms, bamboo shoots, sliced hard-boiled egg, bamboo fungus, dried shrimp, and 10g of refined salt. Bring to a boil, skim off any surface foam, add MSG and ground white pepper, adjust seasoning, add pea shoots, then pour the mixture into a soup bowl. Sprinkle the minced scallion and coriander into the wok with the warmed brain, pour the entire contents over the soup in the bowl, drizzle with sesame oil, and serve.
