Category : International Cuisine
Author : Ger
Hits : 3560
Date : 04/01/2005
125 g. of boiled or steamed pork meat75 g. of boiled or steamed pork liver3-4 boiled chicken gizzards6-8 steamed dumplings (recipe and instructions here)7-8 c.of meat or chicken brotha variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind1 carrot1/4 head of native cabbage1/2 head of garlic, crushed and peeled1 onion, peeled, halved and thinly sliced2 eggs1 tbsp. of cooking oilsalt and pepper to taste
Cut the pork meat and liver into thin slices. Cut into 1/4 x 2 strips. Cut the gizzards into thin slices.Peel and cut the carrot into florets or rings about 1/8” thick.Shred the cabbage.If you’re using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you’re using oyster, abalone and straw mushrooms, cut them in half.Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.
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