Sleeve-Flinging Soup (Shuaixiu Tang)
A Northeastern Chinese home-style soup featuring shredded cooked pork and egg with a medley of vegetables, known for its vibrant colors and rich flavor.
Ingredients
cooked pork (fatty and lean, cut into shreds)
50 g
egg (beaten in a bowl)
1
rehydrated wood ear mushroom (cut into small pieces)
10 g
rehydrated bamboo shoot slices (cut into shreds)
25 g
spinach (trimmed, washed, and cut into short segments)
50 g
carrot (cut into shreds)
5 g
water starch (for thickening)
to taste
soy sauce
to taste
fine salt
to taste
MSG
to taste
Sichuan pepper water
to taste
Shaoxing wine
to taste
meat broth (used as soup base)
to taste
sesame oil
a pinch
Instructions
1
Prep
Cut the cooked pork into shreds. Trim, wash, and cut the spinach into short segments. Cut the wood ear mushroom into small pieces. Cut the bamboo shoot slices and carrot into shreds. Beat the egg in a bowl with chopsticks until smooth.
2
Cook the Soup
Add the meat broth to a wok or pot and bring it to a boil. Add the pork shreds, spinach, bamboo shoot shreds, carrot shreds, and wood ear mushroom to the broth. Season with soy sauce, Sichuan pepper water, MSG, and Shaoxing wine. When the broth returns to a boil, thicken it with water starch to a light, rice-soup consistency. Slowly drizzle the beaten egg into the soup in a thin stream, skim off any foam, add a touch of sesame oil, then ladle into a serving bowl and serve.
