Infredients:
200 grams (4/9 lb.) pork leg
150 grams (1/3 lb.) pickled mustard tuber
10 grams (2 tsp.) cooking wine
2 grams (1/2 tsp.)MSG
5 grams (1 tsp.) sesame oil
Directions:
(1) Cut the pork into shreds of about 6 cm (1 1/2 inch) in length
and 1/3 cm (one-tenth if an inch) in diameter. Cut the mustard
tuber into shreds of 1/3 cm in diameter.
(2) Put 750 grams (1.5 cups) of water in the pot and bring it to
boiling point. Add hte mustard tuber and shredded pork. When it
starts boiling, skim off the foam. Add the MSG and pour the soup
into a serving soup bowl. Sprinkle the sesame oil and now
serve.
Features:Light and delicious.
Taste: Salty and the mustard tuber is crispy and tender.
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