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Ingredient:
Pork (hock): 150g
Longjing Tea: 1.5 g
Zha Cai (Chinese pickled mustard tuber, sold in any Chinese super
market): 10 g, cut into slivers.
Chicken or beef broth (clear): 1000cc
egg: one, only egg white is needed.
salt, pepper, MSG, starch, Chinese cooking wine as per favorite.
1. Drop the Longjing tea in hot water for 3 minutes, then get
rid of the water and keep the leaves. Drop the leaves in another 100
cc boiling water, keep the tea in the water.
2. cut the pork into thin slices, add cooking wine, salt, MSG,
pepper, egg white and dry starch, stir to mix everything.
3. drop the pork slices into boiling water, wait till it becomes
white, take the pork into a bowl.
4. Add all the flavors into the broth, add the tea and tea soup,
heat to boiling, then add the pickled zha cai. At last put all the
slices pork in the soup. Heat till boil again.
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