Wild Herb Soup
A soup prepared by simmering mung beans, lean pork, and purslane, then seasoned with sesame oil, salt, and monosodium glutamate.
Ingredients
mung beans (after soaking in water, scoop out and drain)
150 g
lean pork (wash, shred, add salt and marinate briefly)
150 g
purslane (remove roots and old stalks, wash, cut into pieces)
150 g
minced garlic
to taste
sesame oil
to taste
salt
to taste
MSG
to taste
Instructions
1
Step 1
Soak the mung beans in water, then scoop them out and drain; remove the roots and old stalks from the purslane, wash, and cut into pieces; wash the lean pork, shred it, add salt, and marinate briefly.
2
Step 2
Place the mung beans in a pot, add an appropriate amount of water, bring to a boil over high heat, skim off the foam, reduce to low heat, and simmer for about 30 minutes until the mung bean skins just begin to split. Then add the shredded lean pork, purslane pieces, and minced garlic, cover, and continue to simmer for another 15 minutes.
3
Step 3
Season with sesame oil, salt, and MSG to taste.
