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Duck Egg, Pork and Mustard Green Soup
Soups and Congees
|Duck Egg, Pork and Mustard Green Soup|
¼ pound lean pork slices
2 teaspoons Chinese rice wine
1 Tablespoon thin soy sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
1/4 pound thinly slivered mustard green
1 teaspoon fresh ginger, minced
2 salted duck eggs, peeled and mashed
1. Marinate pork in rice wine and soy sauce for half an
2. Then, heat a wok or stock pot, add the oil, and when
hot, add the pork mixture and stir-fry it for one minute
before adding the cornstarch and mustard green slivers.
Stir-fry this for one minute.
3. Now, add the ginger and mashed eggs and six cups
of water. Stir and heat this almost to the boil stirring
well, then pour it into a pre-heated soup tureen or in
individual pre-heated soup bowls; and serve.