Furong Pork Esophagus

Name: Furong Pork Esophagus
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 200 g pork esophagus; 50 g shrimp paste; 1000 g stock; 100 g egg white; salt, a pinch; MSG, a pinch; ginger juice, a pinch; cucumber peel, a pinch; shrimp roe, a pinch

Cleaned pork intestine is scored in a centipede pattern, stuffed with shrimp mousse, and steamed until cooked through, then served on an egg-white foam base; the broth is clear and the flavor mellow.

45 min

Easy

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Ingredients

pork esophagus 200 g

shrimp paste 50 g

stock 1000 g

egg white 100 g

salt a pinch

MSG a pinch

ginger juice a pinch

cucumber peel a pinch

shrimp roe a pinch

Instructions

Step 1

Wash the pork esophagus, remove surface fat, place in a soup pot, and simmer over low heat until about 80% cooked. Remove and set aside.

Step 2

Trim off any remaining fat and rinse clean. Turn the esophagus inside out, wash thoroughly, cut into 4.5 cm segments, score with a centipede pattern, then soak in water until ready to use.

Step 3

Place the pork esophagus in stock with seasonings and simmer until well-flavored. Stuff some pieces with shrimp paste as garnish, then steam until cooked through.