Creamy Fresh Bamboo Shoots
A traditional Yunnan soup dish, this recipe features fresh bamboo shoots carved into delicate chrysanthemum shapes, cooked alongside pork spine meat, and finished with a rich, creamy, milky broth. It boasts an elegant, visually appealing presentation, with bright yellow accents set against a pale white base.
Ingredients
Fresh bamboo shoots (carved into chrysanthemum shape)
400g
Pork tenderloin (scored into small chrysanthemum shape)
100g
Milk
150g
Refined salt
15g
Monosodium glutamate (MSG)
2g
Shaoxing wine
10g
Premium white flour
50g
Chicken broth
500g
Rendered chicken fat
50g
Rendered pork fat
200g
Egg whites (about 20g used)
30g
Wet cornstarch
10g
Instructions
1
Prepare the main ingredients
Carve the fresh bamboo shoots into chrysanthemum shapes, blanch in boiling water, then transfer into chicken broth to absorb its flavor. Score the pork tenderloin into small chrysanthemum shapes, place in a bowl, and mix evenly with egg whites, 5g salt, wet cornstarch, and 3g Shaoxing wine.
2
Stir-fry the pork tenderloin
Place a wok over heat, add rendered pork fat, and heat to about 30% hot. Pass the pork tenderloin through the oil until just cooked and curled into chrysanthemum shapes, then remove and drain off the oil.
3
Sauce and finish the dish
Bring the bamboo shoots with the chicken broth to a boil in a pot, then lift out and arrange neatly on a serving plate. Heat a wok over medium heat, add rendered chicken fat and flour, and stir-fry until fragrant. Slowly pour in the fresh milk, add 10g salt, MSG, and 2g Shaoxing wine, then add the pork tenderloin. Drizzle in rendered pork fat, remove from the heat, and evenly pour over the arranged bamboo shoots to serve.
