Glass Noodles and Pork Blood Soup
A light, refreshing soup made by simmering pork blood with vermicelli.
Ingredients
Pork blood (cut into 2 cm cubes and blanched in boiling water)
150 g
Soaked glass noodles (cut into segments)
100 g
Cilantro (cut into segments)
a pinch
Scallion segments
to taste
Ginger slices
to taste
Cooking wine
to taste
Salt
to taste
MSG
to taste
Clear stock
to taste
Salad oil (drizzled when serving)
to taste
Instructions
1
Prepare the pork blood
Cut the pork blood into 2 cm cubes, blanch in boiling water briefly, drain in a colander, and rinse off the blood residue. Cut the soaked glass noodles into segments and set aside.
2
Cook the soup
In a pot, add the clear stock, scallion segments, ginger slices, noodle segments, pork blood cubes, and cooking wine. Bring to a boil, skim off the foam, simmer briefly, then season with salt and MSG. Remove the scallion segments and ginger slices, drizzle with salad oil when serving, pour into a soup bowl, and sprinkle with cilantro segments.
