Yan Du Xian

Beat the win­ter blues with this Shang­hainese clas­sic burst­ing with umami. Recipe by Lau Wing-yuen, ex­ec­u­tive sous chef at Shang­hai Min.

Crave - - FEATURE -

Serves 4 In­gre­di­ents

200g pork belly, blanched

200g Shang­hainese salted pork

200g tofu skin knots

125g bam­boo shoots

1.5L su­pe­rior stock

Sea­son­ing

10g scal­lions, chopped 5g but­ter

4g salt

Prep & cook time

30 min­utes; 2.5 hours

1 Pre­pare the in­gre­di­ents

Cut the salted pork and bam­boo shoots into slices, and the blanched pork belly into large chunks. Blanch the tofu knots and bam­boo shoot slices in boil­ing wa­ter for about 30 sec­onds.

2 Make the soup

Place the salted pork, pork belly, bam­boo shoots and broth into a large clay pot and bring to the boil on high heat, then cover with a lid, re­duce the heat to medium-low and sim­mer for two hours.

3 Serve

Add the tofu knots and sim­mer for five min­utes. Re­move from the heat and add all the sea­son­ing in­gre­di­ents be­fore serv­ing.

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