Pork (2.5 oz)
Add the strips of pork to a bowl. Top with a pinch of
Salt (to taste)
Garlic Powder (1 pinch)
Ground White Pepper (1/4 tsp)
Water (3 Tbsp)
and mix until the water is absorbed.
Corn Starch (1 Tbsp)
and mix well. Add
Vegetable Oil (1 tsp)
Wood Ear Mushrooms (3)
for about 20 to 30 minutes.
Cut the rehydrated wood ear mushrooms into strips.
Celery (1 stalk)
into 3 parts and then cut the celery into thin strips.
Peel and slice the
Firm Tofu (1 pckg)
Button Mushrooms (3)
into slices as well as the
Bamboo Shoots (to taste)
In a small bowl, combine
Chicken Bouillon Powder (1 tsp)
Salt (1 tsp)
Granulated Sugar (1 Tbsp)
In another small bowl, make the slurry by combining
Potato Starch (3 Tbsp)
and water. Set aside. In a wok, add
Water (3 cups)
and bring to a boil.
Add the pork to boiling water. After about 20 seconds, add the vegetables. After about 40 seconds, remove the pork and vegetables from the water.
Chicken Stock (6 cups)
to the pot. Add in chicken powder mixture, white pepper,
Chili Garlic Sauce (3/4 tsp)
Dark Soy Sauce (1 tsp)
, slurry and stir. Once the soup thickens, turn off the heat.
and stir the mixture into the soup. Then turn the heat back up to medium.
With a ladle, stir the soup in a forward motion. Add in
Sesame Oil (1 tsp)
the pork-vegetable mixture and the
Preserved Mustard Stems (1 handful)
Distilled White Vinegar (1/4 cup)
and stir well. Ladle into bowls, garnish with sliced
Scallions (to taste)