Dried Shrimp and Barley Pig Trotter Soup

Name: Dried Shrimp and Barley Pig Trotter Soup
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 500 g Pig trotters (cut lengthwise in half, then crosswise into three sections, blanched); 300 g Pork tenderloin (cut into small cubes, blanched); 125 g Cured meat (cut into small slices); 25 g Dried shrimp; 75 g Barley (Job's tears); 5 g Salt; 7 g Monosodium glutamate; 8 g Sichuan pepper powder; 5 g Ginger slices; 3 g Scallion knot

Stewed with pork trotters, pork loin, cured pork, and dried shrimp. Traditionally said to strengthen muscles and bones and benefit the complexion.

2h 30m

Easy

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Dried Shrimp and Barley Pig Trotter Soup

Ingredients

Pig trotters (cut lengthwise in half, then crosswise into three sections, blanched) 500 g

Pork tenderloin (cut into small cubes, blanched) 300 g

Cured meat (cut into small slices) 125 g

Dried shrimp 25 g

Barley (Job's tears) 75 g

Salt 5 g

Monosodium glutamate 7 g

Sichuan pepper powder 8 g

Ginger slices 5 g

Scallion knot 3 g

Instructions

Ingredient Preparation

Cut the pig trotters lengthwise in half, then crosswise into three sections; cut the pork tenderloin into small cubes; cut the cured meat into small slices.

Blanching

Place the pig trotters and pork tenderloin together into a pot of boiling water to blanch, then skim off the foam.

Stewing

Add an appropriate amount of water to a stew pot. First add the pig trotters, pork tenderloin, and barley, and simmer on low heat for about 2 hours. Then add the ginger slices, scallion knot, dried shrimp, and cured meat, and cook on medium heat for 10 minutes. Once the pig trotters are tender and soft, season with salt, monosodium glutamate, and Sichuan pepper powder to taste.