Steamed Pork Aorta on Egg White Custard
A stylized soup featuring egg-white custard (furong egg) and pork aorta, with a crisp, fragrant, and mellow broth.
Ingredients
Pork aorta
10
Minced chicken breast
to taste
MSG
to taste
Shaoxing wine
to taste
Scallion-ginger juice
to taste
Fine salt
to taste
Egg white
to taste
Shredded ham
to taste
Shredded shiitake mushroom
to taste
Shredded bok choy
to taste
Clear broth
to taste
Instructions
1
Prepare the filling
Combine the minced chicken breast with MSG, Shaoxing wine, scallion-ginger juice, fine salt, and egg white. Stir in one direction until smooth and fluffy to make the chicken paste.
2
Prepare the pork aorta
Take 5 pork aortas and cut them into 5.5 cm segments. Use the tip of a knife to evenly score each segment into a "centipede" pattern, splitting it open lengthwise without cutting all the way through. Spread the chicken paste evenly inside the aorta, then tuck shreds of ham, shiitake mushroom, and bok choy alternately into the opened score marks. Steam until fully cooked through, then remove. Cut the remaining 5 pork aortas into 5.5 cm segments, score them into a "centipede" pattern in the same way, and blanch briefly in boiling water.
3
Make the egg white base
Place egg white in a soup bowl, add clear broth and fine salt, and beat gently with chopsticks until evenly combined. Steam over medium heat until set into a soft egg white custard ("fu-rong") base. Arrange the stuffed and plain pork aorta segments alternately on top of the custard base.
4
Finish the dish
In a clean pot, combine clear broth with fine salt, MSG, and Shaoxing wine. Bring to a boil over high heat, skim off the foam, then slowly pour the seasoned broth into the soup bowl to complete the dish.
