| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 1 | Servings |
INGREDIENTS
| 1 | lb | Lean pork |
| 7 | c | Water |
| 1/2 | ts | Salt |
| 1 | ts | Soy sauce |
INSTRUCTIONS
1. Cut pork in 1/4-inch slices. Place in a saucepan with cold water and bring to a boil. Reduce heat immediately and skim the surface; then simmer, covered, 30 minutes. 2. Add seasonings and simmer 5 minutes more. Then remove meat, strain the stock and skim off the fat. VARIATIONS: For the pork, substitute 1-1/2 pounds spareribs. Add these along with 2 celery stalks and 2 white onions to already boiling water. Simmer 90 minutes. Then remove ribs and vegetables and strain the stock. Use 1/2 pound pork, 1/2 pound chicken giblets and simmer, covered, 30 minutes. Add 1/4 cup dried black mushrooms (soaked), 1/4 cup water chestnuts, both sliced; simmer 30 minutes more. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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