Sea-Pine Silver-Lung Stew

Name: Sea-Pine Silver-Lung Stew
Prep time: 40 min
Cook time: 3 h 40 min
Total time: 4 h 20 min
Ingredients: 150 g Jellyfish head (remove the skin membrane, rinse, and blanch in boiling water for 10 minutes to soften); 750 g Pork lung (flush with clean water, remove the trachea and tendons inside while keeping the lung intact, blanch in boiling water, and rinse); 35 g Ham (cut into horse-tooth-shaped pieces, add Shaoxing wine, and steam until tender); 40 g Shaoxing wine; 25 g Scallion; 25 g Ginger; 12 g Salt (fine salt); 3 g MSG; 150 g Chicken broth

A traditional Jiangsu-style soup dish featuring jellyfish head tender as pine needles and pork lung pale as silver, melting in the mouth.

4h 20m

Easy

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Ingredients

Jellyfish head (remove the skin membrane, rinse, and blanch in boiling water for 10 minutes to soften) 150 g

Pork lung (flush with clean water, remove the trachea and tendons inside while keeping the lung intact, blanch in boiling water, and rinse) 750 g

Ham (cut into horse-tooth-shaped pieces, add Shaoxing wine, and steam until tender) 35 g

Shaoxing wine 40 g

Scallion 25 g

Ginger 25 g

Salt (fine salt) 12 g

MSG 3 g

Chicken broth 150 g

Instructions

Prepare the jellyfish head

Remove the skin membrane from the jellyfish head, rinse well, and blanch in boiling water for 10 minutes until softened. Remove and rinse again in clean water.

Prepare the ham

Cut the ham into horse-tooth-shaped pieces, add Shaoxing wine, and steam until fork-tender.

Prepare the pork lung

Flush the pork lung with clean water, remove the trachea and tendons inside while keeping the lung intact, blanch in boiling water and rinse. Place it in a clay pot, add scallion, ginger, Shaoxing wine, and chicken broth, and simmer over low heat for 3 to 4 hours until tender.

Combine and finish the dish

Briefly blanch the jellyfish head in boiling water, then pass it once through boiling chicken broth. Remove and place it together with the ham into the clay pot, bring to a boil, add fine salt and MSG, and let it rest briefly before serving.