Clay Pot Braised Pork Offal

Name: Clay Pot Braised Pork Offal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 400 g cooked pork tripe; 200 g cooked pork lung (cut into large thin slices); 200 g cooked pork liver (cut into large thin slices); 200 g cooked pork heart (cut into large thin slices); 200 g pork large intestine (cut into small segments); 100 g fried tofu puffs; 20 g rehydrated bamboo shoots (cut into small slices); 20 g rehydrated mushrooms (cut into small slices); 20 g rehydrated dried shrimp; 50 g rendered lard; 10 g sesame oil (added at the end); 5 g salt; 5 g MSG; 15 g cooking wine; 15 g scallion strips; 15 g ginger strips; 15 g coriander segments; 15 g scallion segments; 15 g garlic cloves; 15 g ginger pieces (lightly smashed); 25 g soy sauce; 50 g rice vinegar; a pinch cinnamon; a pinch star anise; a pinch white pepper powder; 1.8 kg creamy soup

A traditional Shandong soup featuring pork stomach, pork lung, pork liver, pork heart, and pork intestine simmered in a fragrant, full-bodied broth.

50 min

Easy

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Ingredients

cooked pork tripe 400 g

cooked pork lung (cut into large thin slices) 200 g

cooked pork liver (cut into large thin slices) 200 g

cooked pork heart (cut into large thin slices) 200 g

pork large intestine (cut into small segments) 200 g

fried tofu puffs 100 g

rehydrated bamboo shoots (cut into small slices) 20 g

rehydrated mushrooms (cut into small slices) 20 g

rehydrated dried shrimp 20 g

rendered lard 50 g

sesame oil (added at the end) 10 g

salt 5 g

MSG 5 g

cooking wine 15 g

scallion strips 15 g

ginger strips 15 g

coriander segments 15 g

scallion segments 15 g

garlic cloves 15 g

ginger pieces (lightly smashed) 15 g

soy sauce 25 g

rice vinegar 50 g

cinnamon a pinch

star anise a pinch

white pepper powder a pinch

creamy soup 1.8 kg

Instructions

Prep Main Ingredients

Cut the cooked pork heart, liver, and lung into large thin slices; cut the pork large intestine into small segments; cut the rehydrated bamboo shoots and mushrooms into small slices.

Stir-fry Base Aromatics

Heat the rendered lard in a wok to medium heat (around 50% heat), add the scallion segments, garlic cloves, and lightly smashed ginger pieces, stir-fry until fragrant, then pour in the creamy soup.

Simmer for Flavor

Add the fried tofu puffs, followed by salt, MSG, creamy soup, rice vinegar, soy sauce, white pepper powder, cinnamon, and star anise. Adjust seasoning to taste. Once the soup comes to a boil, transfer to a clay pot and simmer over low heat for 30 minutes.