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Duck Eggs and Pork in Soup

Soups and Congees

Duck Eggs and Pork in Soup
1/4 pound pork loin, thinly sliced, then slivered
1 teaspoon sesame oil
2 teaspoons Chinese rice wine
1 teaspoon thin soy sauce
1 Tablespoon cornstarch
2 quarts chicken stock
2 slices fresh ginger, minced finely
2 raw salted duck eggs
1 salted duck egg steamed until firm, then mashed
1. Marinate the pork in the sesame oil, rice wine, soy sauce, and cornstarch for half an hour.
2. Heat the soup stock to below the boil, then add the ginger, duck eggs, and the pork and its marinade, and the mashed duck yolk and stir and keep beating until the stock comes to the boil, about one minute. Pour into a pre-heated soup tureen and serve.

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