Yan Du Xian (Shanghainese Salted Pork Soup with Bamboo Shoots and Tofu

• Gluten free

• Meat

  • 1 lb Pork, salted
  • 1 lb Pork belly, fresh

• Produce

  • 1 lb Bamboo shoots, frozen
  • 4 slices Ginger
  • 1 Scallion

• Refrigerated

  • 1 bag Tofu skin knots

• Baking & Spices

  • 1 Salt

• Liquids

  • 14 cups Water

Found on thewoksoflife.com

Description

Ingredients

• 1 pound fresh pork belly (or 2 pounds pork ribs), cut into 1” x 1” chunks
• 1 pound salted pork, cut into 1” x 1” chunks (mine was homemade, and therefore not too salty; if you’re using store-bought, you may want to use slightly less)*
• 14 cups water
• 4 slices ginger
• 1 pound frozen bamboo shoots (or fresh winter bamboo, when in season), cut into bite-sized pieces
• 1 bag tofu skin knots
• Salt, to taste (but it’s likely that you won’t need it)
• 1 scallion, finely chopped

Directions

• Boil a large pot of water. While you’re waiting for the water to boil, wash and cut all the meats. Blanch them all at once in the boiling water. Drain and set aside.
• In a large soup pot, add 14 cups water, ginger, and all the blanched meats. Bring everything to a boil, and immediately turn the heat to down to a simmer. Let the soup simmer for 90 minutes.
• After 90 minutes, add the bamboo shoots. Bring the soup to a boil, and then simmer for an additional 30 minutes.
• Now add the tofu skin knots. Bring the entire thing to a boil, and simmer for another 20 minutes. Salt to taste, sprinkle with chopped scallions, and it’s ready to serve!