Yellow Chive Soup with Shredded Pork and Kelp
A Zhejiang-style soup with an inviting aroma and a smooth, pleasant flavor.
Ingredients
Pork (cut into shreds, marinated with salt and water starch)
150 g
Yellow chives (cut into sections)
150 g
Kelp (cut into shreds, blanched in boiling water)
100 g
Salt
to taste
Soy sauce
to taste
Vinegar
to taste
White pepper
to taste
Starch
to taste
Meat broth (canned chicken broth or bouillon cube may be substituted)
to taste
Instructions
1
Step 1
Cut the pork into shreds and marinate with salt and water starch. Cut the yellow chives into sections. Cut the kelp into shreds and blanch in boiling water.
2
Step 2
Bring an appropriate amount of meat broth (canned chicken broth or bouillon cubes may be substituted) to a rolling boil over high heat. Add the kelp shreds and cook briefly, then remove and place in a soup tureen. Scatter the pork shreds into the pot and poach until just cooked. Add the yellow chives, white pepper, salt, soy sauce, and vinegar to taste, then transfer everything into the soup tureen and serve.
