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Pork and Intestine Soup I

Soups and Congees

Pork and Intestine Soup I
2 pounds flank steak of any other tender cut of beef
1 small pork tongue
1 pig lung (optional)
1 Tablespoon Sichuan pepper, crushed finely
1 teaspoon ground star anise
1 Tablespoon Chinese cinnamon, crushed finely
1 teaspoon salt
1/2 cup fermented glutinous rice
1/2 cup liquid from jar of spicy fermented bean curd
1 onion
3 star anise
1 teaspoon whole Sichuan peppers or half-teaspoon home-made chile paste
1/4 cup mushroom or spicy soy sauce
1 cup thin Chinese celery, sliced on an angle
1. Marinate steak, tongue, and lung in two cups of water mixed with the crushed Sichuan pepper, ground star anise, cinnamon, and salt for one hour, then drain and discard the liquid and any spices.
2. Put beef, tongue, and lung (if using) in six cups water. Add the fermented rice, spicy bean curd liquid, onion, star anise, whole Sichuan peppers, and soy sauce. Bring this to just below the boil, reduce the heat, and simmer for two hours, then remove the meats, strain the liquid, and discard any solids removed from it including all onion pieces.
3. Slice the beef, peel and slice the tongue, and dice the lung. Return these to the strained liquid, and the celery slices and six more cups of water. Bring to the boil, then serve in a tureen or individual soup bowls.

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