Pork & Vegetable Soup B1

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Title: PORK & VEGETABLE SOUP B1
Categories: Chinese, Soups
Yield: 6 servings

4 oz Boneless fresh pork
-cut from ham
-or fileted from the
-rib section of loin, in
-the shape of block 2" long
1 Piece szechuan pickled veggy
-size of an egg
1/2 Bamboo shoot
4 Snow peas
1 qt Water

Slice semi-frozen pork with the grain into pieces
1/6-in. thick & 2 in. long. Neatly stack the slices in
an overlapping row, making sure that the grain of each
slice is parallel to the grain of its adjacent slices.
Still cutting with the grain, cut pork into shreds
1/6-in. wide. Wash the pickled vegetable under cold
running water, taking care to remove all of the
pickling material. Cut it into thin slices 1/6-in.
wide. Rinse bamboo shoot under cold running water. Cut
it into thin lengthwise slices 1/2-in. thick. Cut
slices into shreds 1/6-in. thick. Rinse and pull
strings from ends of snow peas. Cut lengthwise into
fine shreds. Heat 1 qt. water in a wok or heavy
saucepan until it is at a full rolling boil. Add all
the pork shreds at once and stir with chopsticks until
they separate from each other and change color from
pink to gray.

Temperature(s): HOT Effort: DIFFICULT Time: 00:40
Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON
Comments: BEER: TSINGTAS CHINESE BEER

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