Duck Feet and Pork Tripe in Clear Chicken Broth
Featuring pork tripe tips and duck feet as the main ingredients, complemented by straw mushrooms and pea shoots, this light classic is gently simmered in clear chicken broth for a delicate, lingering flavor.
Ingredients
Pork tripe tip (cut into fish-gill shape, crosshatch scored)
to taste
Duck feet (webs)
to taste
Button mushrooms (garnish)
to taste
Pea shoots (garnish)
to taste
Chicken (for broth)
to taste
Pork bones (for broth)
to taste
Duck carcass (for broth)
to taste
Lean pork (for broth)
to taste
Scallions (for broth)
to taste
Ginger (for broth)
to taste
Cooking wine (for broth)
to taste
Instructions
1
Make the broth
Simmer the chicken, pork bones, duck carcass, lean pork, scallions, ginger, and cooking wine for a long time to make a clear chicken broth.
2
Prepare the tripe tip
Cut the pork tripe tip into fish-gill shapes so it heats quickly and evenly, and score it crosshatch.
3
Braise the tripe tip
First braise the cut tripe tip in the broth, then remove it.
4
Serve
At the table, pour the tripe tip into the chicken broth.
