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Pork and Intestine Soup II

Soups and Congees

Pork and Intestine Soup II
2 pounds flank steak or any other tender cut of beef
1 small pork tongue
1 pig lung (optional)
1 Tablespoon Sichuan peppercors, crushed finely
1 teaspoon ground star anise
1 Tablespoon Chinese cinnamon, crushed finely
1 teaspoon salt
1/2 cup fremented glutinous rice
1/2 cup liquid from jar of spicy fermented bean curd
1 onion
3 star anise
1 teaspoon whole Sichuan peppercorns or half-teaspon home-made chili paste
1/4 cup mushroom or spicy soy sauce
1 cup Chinese clery, sliced on an angle
1. Marinate steak, tongue, and lung (if using it) in two cups of water mixed with the crushed Sichuan pepper, ground star anise, cinnamon, and salt for one hour. Drain and discard the liquid and the spices.
2. Put beef, tongue, and lung in six cups of water. Add the fermented rice, spicy bean curd liquid, onion, star anise, whole Sichuan peppercorns and soy sauce, and bring to just below the boil. Reduce the heat and simmer for two hours. Then remove the meats and set aside. Strain the liquid, and discard all the solids.
3. Slice the beef, peel and slice the tongue, and dice the lung. Return these to the strained liquide, add the celery slices and six more cups of water. Bring to the boil, add the sliced meats, and serve in a tureen or in individual soup bowls putting some meat in each indvidual bowl.

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