Field Mouse and Huangjing Soup
Field mouse meat simmered with lean pork and huangjing (Polygonatum) to make a soup, valued for tonifying deficiency, nourishing the blood, and relieving infantile gastric accumulation.
Ingredients
field mouse meat (main ingredient)
250 g
lean pork (main ingredient)
200 g
huangjing / polygonatum (main ingredient)
50 g
cooking wine (seasoning)
to taste
fine salt (seasoning)
to taste
white pepper powder (seasoning)
to taste
ginger slices (seasoning)
to taste
scallion segments (seasoning)
to taste
meat broth (seasoning)
to taste
Instructions
1
Blanch and Shred
Wash the field mouse meat, blanch it in a pot of boiling water to remove the blood, then lift it out and cut it into thin strips. Wash the pork, blanch it briefly in boiling water, lift it out, and cut it into thin strips. Wash the huangjing.
2
Simmer the Soup
Pour the meat broth into a pot and add the field mouse meat, pork, cooking wine, salt, pepper powder, ginger slices, and scallion segments. Simmer together until the meat is fully tender and falling apart, then fish out the huangjing, scallion, and ginger, and ladle the soup into a serving bowl.
