Pork Tendon and Pickled Mustard Soup

Name: Pork Tendon and Pickled Mustard Soup
Cuisine: Chinese
Ingredients: 300 g Cleaned pork spinal tendon; 5 g Scallion (minced); 50 g Pickled mustard tuber (shredded); 5 g Cilantro (minced); 5 g Refined salt; 5 g Sesame oil; 3 g MSG; 500 g Clear chicken broth; 3 g Ground white pepper

A Yunnan home-style soup featuring tender, silky spine tendons and crisp black mustard greens with a subtle sweetness, served in a clear, savory broth.

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Ingredients

Cleaned pork spinal tendon 300 g

Scallion (minced) 5 g

Pickled mustard tuber (shredded) 50 g

Cilantro (minced) 5 g

Refined salt 5 g

Sesame oil 5 g

MSG 3 g

Clear chicken broth 500 g

Ground white pepper 3 g

Instructions

Step 1

Cut the pork tendon into thin shreds. Wash the pickled mustard tuber and cut into thin shreds. Wash the scallion and cilantro, mince them, add to a tureen, and pour in the sesame oil.

Step 2

Place a wok over medium heat, pour in the clear chicken broth. Once boiling, add the pickled mustard tuber and pork tendon, then skim off any surface foam when it boils again.