Creamy Soup Pork Tendon
A traditional Hunan specialty of tendons simmered in milk soup. The tendons turn tender and silky, while the milk broth is creamy white and richly flavored. Often enjoyed as a nourishing dish in folk tradition.
Ingredients
Pork tendon (soaked)
to taste
Baby bok choy (trim outer leaves, keep small florets)
1500 g
Cooking wine
50 g
Refined salt
5 g
MSG
1.5 g
Scallion (crushed)
10 g
Ginger (crushed)
10 g
Plain broth
500 g
Creamy broth
1000 g
Chicken fat
15 g
Ground white pepper
1 g
Instructions
1
Preparing Pork Tendon
Place the pork tendon in a pot of cold water, bring to a rolling boil over high heat, then reduce to low heat and simmer until slightly soft. Remove from heat, take out the tendon and rinse with cold water. Replace with fresh cold water, bring to a boil over high heat again, and simmer until fully tender. Remove, place in clean water, pick out any impurities. Cut long pieces in half lengthwise, cut wide pieces into strips. Blanch in boiling water, rinse with cold water, then soak in cold water.
2
Preparing Auxiliary Ingredients
Crush the scallions and ginger. Trim the outer leaves from the baby bok choy, keep the small florets, wash thoroughly, then blanch in boiling water. Rinse with cold water to cool.
3
First Cooking Step
Add the plain broth, crushed scallions, ginger, cooking wine, prepared pork tendon, and refined salt to a wok. Bring to a boil and blanch, then drain in a colander. Discard the scallions and ginger.
4
Finishing the Dish
Add the creamy broth, prepared pork tendon, refined salt, MSG, ground white pepper, and blanched baby bok choy florets to a wok. Bring to a boil, adjust seasoning to taste, skim off any foam. Transfer to a soup bowl, top with chicken fat, and serve.
