Creamy Fresh Bamboo Shoots
A visually appealing, creamy soup featuring fresh bamboo shoots and pork tenderloin as the main ingredients.
Ingredients
Fresh bamboo shoots (carved into chrysanthemum shapes)
to taste
Pork loin (scored into small chrysanthemum shapes)
to taste
Egg white
to taste
Salt (used in portions)
15 g
Wet cornstarch
10 g
Shaoxing wine (used in portions)
5 g
Lard (for passing through oil and drizzling)
to taste
Chicken broth (for blanching bamboo shoots and cooking)
to taste
Chicken fat
to taste
Flour (toasted until fragrant)
to taste
Fresh milk
to taste
MSG
to taste
Instructions
1
Step 1
Carve the fresh bamboo shoots into chrysanthemum shapes, blanch them in a pot of boiling water, then transfer them into chicken broth to absorb the flavor. Score the pork loin into small chrysanthemum shapes, place in a bowl, and mix well with egg white, 5 g salt, wet cornstarch, and 3 g Shaoxing wine.
2
Step 2
Place a wok over the fire, add lard, and heat to about 40% hot (around 120 degrees C). Add the pork loin and pass through the oil until it just sets into chrysanthemum shapes and turns opaque, then remove and drain off the oil.
3
Step 3
Combine the bamboo shoots with their chicken broth in a pot and bring to a boil, then lift them out and arrange attractively on a serving plate. Heat a wok over medium heat, add chicken fat and flour, and stir-fry until fragrant. Slowly pour in the fresh milk, then add 10 g salt, MSG, and 2 g Shaoxing wine. Add the pork, drizzle with lard, remove from heat, and pour the mixture evenly over the bamboo shoots to serve.
