Lotus and Pork Tripe
A white, lotus-shaped soup dish made by steaming Jianning lotus seeds with pork stomach.
Ingredients
Cooked pork tripe (oil membrane scraped off, blanched in boiling water)
350 g
Cooked Jianning lotus seeds
150 g
Superior stock
400 g
MSG
1.5 g
Fine salt
5 g
Instructions
1
Arrange and Steam
Scrape the oil membrane off the cooked pork tripe, blanch it briefly in a pot of boiling water to remove foam and sticky residue, then cut it into slices 4 cm long and 2 cm wide. Place the slices face-down on the right side of a soup bowl, layering them into the shape of a lotus blossom. Arrange the cooked lotus seeds on the left side of the bowl, mounding them into a second lotus shape. Add 4 g fine salt, 1 g MSG, and 100 g superior stock, then steam over high heat for 25 minutes. Remove from the steamer and invert onto another soup bowl.
2
Pour the Broth
Place a wok over high heat and pour in 300 g superior stock. Once it comes to a boil, add 1 g fine salt and 0.5 g MSG, then slowly ladle the broth over the lotus and pork tripe. Serve immediately.
