Lian Guo Soup (Pork and Radish Soup)

Name: Lian Guo Soup (Pork and Radish Soup)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 500 g pork hind leg meat (scrubbed clean, boiled and sliced); 200 g white radish (peeled, washed, sliced); 10 g ginger (smashed); 15 g scallion (tied into a knot); 10 g dried chili pepper (fried and minced); 3 g Sichuan peppercorn (some used to cook the meat, some fried and minced); 20 g doubanjiang (minced, fried until fragrant); 10 g soy sauce (added to the dipping sauce); 15 g sesame oil (added to the dipping sauce); 2 g MSG (used in both the soup and the dipping sauce); 25 g vegetable oil (used for stir-frying the dipping sauce)

Sichuan-style Lianguo soup features a milky-white broth with a subtly sweet finish. The meat slices are cut to a balanced fat-to-lean ratio, and the radish lends a fresh, fragrant note.

1h 10m

Easy

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Ingredients

pork hind leg meat (scrubbed clean, boiled and sliced) 500 g

white radish (peeled, washed, sliced) 200 g

ginger (smashed) 10 g

scallion (tied into a knot) 15 g

dried chili pepper (fried and minced) 10 g

Sichuan peppercorn (some used to cook the meat, some fried and minced) 3 g

doubanjiang (minced, fried until fragrant) 20 g

soy sauce (added to the dipping sauce) 10 g

sesame oil (added to the dipping sauce) 15 g

MSG (used in both the soup and the dipping sauce) 2 g

vegetable oil (used for stir-frying the dipping sauce) 25 g

Instructions

Boil the meat

Scrub the pork clean, place it in boiling water, skim off the foam, add Sichuan peppercorns, scallions (tied into knots), and ginger (smashed), and cook until the meat is just done. Remove the meat, let it cool, then use a sharp knife to slice it into thin pieces about 10 cm long.

Cook the soup

Peel and wash the radish, cut it into slices about 7 cm long, 3 cm wide, and 0.3 cm thick, and place them into the pot with the meat broth. Bring to a vigorous boil and cook until the radish is soft and tender, then add the meat slices and simmer together for a few minutes. Add MSG and serve.

Prepare the dipping sauce

Place a wok over heat, add vegetable oil and heat it up, then add the dried chili peppers and Sichuan peppercorns and stir-fry until they turn reddish brown. Remove them and mince finely. Mince the doubanjiang, add it to the wok and stir-fry until fragrant and the oil turns red, then add the minced dried chili peppers and Sichuan peppercorns, stir well, transfer to a bowl, and add soy sauce, MSG, and sesame oil (presumably) to make the dipping sauce.