Pickled Mustard Greens and Lamb Tripe Soup

Name: Pickled Mustard Greens and Lamb Tripe Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 400 g cooked lamb tripe (cut into strips, briefly blanch in boiling water, then drain); 300 g pickled mustard greens (cut into strips); 1 large scallion (washed and finely chopped); 1 small piece fresh ginger (washed and sliced); 8 cloves garlic (washed and finely chopped); 30 g cooking oil; 2 tsp sesame oil; 2 tbsp Shaoxing cooking wine; 2 tsp ground white pepper; 2 tsp fine salt; 2 tsp MSG

A soup made by stir-frying sheep tripe with pickled cabbage and other ingredients, then adding water and simmering. The broth is rich and full-flavored, aromatic without being greasy.

35 min

Easy

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Pickled Mustard Greens and Lamb Tripe Soup

Ingredients

cooked lamb tripe (cut into strips, briefly blanch in boiling water, then drain) 400 g

pickled mustard greens (cut into strips) 300 g

large scallion (washed and finely chopped) 1

fresh ginger (washed and sliced) 1 small piece

garlic (washed and finely chopped) 8 cloves

cooking oil 30 g

sesame oil 2 tsp

Shaoxing cooking wine 2 tbsp

ground white pepper 2 tsp

fine salt 2 tsp

MSG 2 tsp

Instructions

Step 1

Cut the lamb tripe into strips, briefly blanch them in boiling water, and drain. Cut the pickled mustard greens into strips. Wash and finely chop the scallion and garlic, then wash and slice the ginger.

Step 2

Heat the cooking oil, then stir-fry the scallion, ginger, garlic, lamb tripe, and pickled mustard greens until fragrant. Pour in the cooking wine and add one large bowl of water. Once it boils, add the MSG, salt, and white pepper, and simmer briefly. Drizzle in the sesame oil and serve.