Ingredients
50 g dried shrimp (preferably freshwater variety), 150 g fresh lean ham center, 500 g tofu, and appropriate amounts of water-soaked shiitake mushrooms and fresh winter bamboo shoots.
Seasonings
Salt, fresh pork fat, and chopped scallions, each to taste.
Instructions
1. First, cut the tofu into 0.5-1 cm (about 1/4 to 1/2 inch) cubes, then blanch in boiling water and drain, setting aside.
2. Finely dice the fresh lean ham center; peel 1 fresh winter bamboo shoot, wash it, and cut into rice-grain-sized pieces; slice a few pieces of ham, along with several rehydrated shiitake mushrooms and a few dried shrimp, all cut into small dices and set aside.
3. Place all the diced ingredients into a clay pot, add the dried shrimp and about two-thirds of the chicken broth, bring to a boil over high heat, skim off any surface oil, add salt, then reduce to low heat and simmer for 30 minutes to 1 hour.
4. Add the diced tofu and a little oil, then continue simmering for about ten more minutes until the soup is fully infused with flavor. Finally, sprinkle with some chopped scallions and white pepper, and your Zhonghe Soup is ready to serve.