Braised Pork Offal in Clay Pot
Shandong-style clay pot stewed dish with a fresh, fragrant broth and a rich, mellow flavor.
Ingredients
cooked pork tripe
400 g
cooked pork lung
200 g
cooked pork liver
200 g
cooked pork heart
200 g
cooked pork intestine
200 g
fried tofu puffs
100 g
soaked bamboo shoots
20 g
soaked mushrooms
20 g
soaked dried shrimp
20 g
rendered lard
50 g
sesame oil
10 g
salt
5 g
MSG
5 g
cooking wine
15 g
shredded scallion
15 g
shredded ginger
15 g
cilantro segments
15 g
scallion segments
15 g
garlic cloves
15 g
ginger chunks
15 g
soy sauce
25 g
rice vinegar
50 g
cinnamon
a pinch
star anise
a pinch
ground pepper
a pinch
milky pork broth
1.8 kg
Instructions
1
Step 1
Cut the cooked pork heart, liver, and lung into large thin slices, cut the cooked pork intestine into small segments, and cut the soaked bamboo shoots and mushrooms into small pieces.
2
Step 2
Heat the rendered lard in a wok to 50% heat, add the scallion segments, garlic cloves, and pounded ginger chunks and stir-fry until fragrant. Then add the broth, followed by the fried tofu puffs. Next add salt, MSG, milky pork broth, rice vinegar, soy sauce, ground pepper, cinnamon, and star anise, and adjust the seasoning. Once the soup boils, pour it into a clay pot, simmer over low heat for 30 minutes, then remove the scallion and ginger pieces, top with shredded scallion, shredded ginger, and cilantro segments, drizzle with sesame oil, and serve.
