| 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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