Duck Egg and Shiitake Mushroom Soup
A renowned soup dish from the Jianyang region of northern Fujian, shaped to resemble mushrooms, with a soft, tender texture and savory flavor.
Ingredients
Duck eggs (beat, then add Shaoxing wine and soy sauce)
8
Pork small intestine (remove the fat attached to the outside and scrape away any sticky residue from the casing)
250 g
Light soy sauce
100 g
Ground pepper
1.5 g
Rehydrated shiitake mushrooms (blanch in boiling water until cooked, remove, and cut into wedges)
5
MSG
7.5 g
Shaoxing cooking wine
50 g
Stock
500 g
Instructions
1
Clean the pork small intestine
Remove the fat attached to the outside of the pork small intestine, scrape the casing clean of sticky residue, rinse thoroughly under running water, and drain well.
2
Prepare the egg mixture
Crack the duck eggs into a bowl and beat them. Add 50 g Shaoxing wine, 50 g light soy sauce, and 5 g MSG, mixing until evenly combined. Pour the mixture into a clean long-spouted teapot. Blanch the shiitake mushrooms in boiling water, remove, and cut into wedges.
3
Stuff the intestine
Tie one end of the pork small intestine firmly with kitchen twine and squeeze out the air. Pour the egg mixture from the teapot into the other end until full, then tie that end securely. Place the stuffed intestine in a pot of cool water and simmer gently over low heat until fully cooked. Remove and let cool. Using a sharp, thin-bladed knife, cut the egg-filled intestine into 2.6 cm-long pieces, then press the back of the knife lightly around the middle of each piece to form a ring.
4
Shape the egg mushrooms
Place the egg-filled intestine pieces in a pot of warm water and cook over medium-high heat until the casings contract and the egg filling bulges from both ends in mushroom-like shapes. Remove immediately.
5
Finish the soup
Heat a wok over high heat. Add the stock, shiitake mushrooms, and egg mushrooms, then season with 50 g light soy sauce and 2.5 g MSG. Bring to a boil, transfer to a soup bowl, and finish with ground pepper.
