Ingredients
150 g (about 3/4 cup) chicken broth, 750 g (about 1 1/2 lbs) pork lung, 150 g (about 5 oz) jellyfish head, 35 g (about 1 1/4 oz) ham.
Seasonings
40 g Shaoxing wine, 25 g each of scallion and ginger, 12 g salt, and 3 g MSG.
Instructions
1. Remove the membrane from the jellyfish head, rinse clean, then blanch in boiling water for 10 minutes until softened, remove and rinse in clean water; cut the ham into small rectangular chunks, add Shaoxing wine, and steam until tender.
2. Rinse the pork lung thoroughly by repeatedly filling it with water and gently patting it, then remove the trachea and connective tissues from inside (keeping the lung intact). Blanch it in boiling water, then rinse clean. Place the lung in a clay pot with scallions, ginger, Shaoxing wine, and chicken broth. Simmer over low heat for 3-4 hours until it is tender and falls apart easily.
3. Briefly blanch the jellyfish head in boiling water, then rinse it once with boiling chicken broth. Remove and place it along with the ham into a clay pot. Simmer until boiling, then add salt and MSG to taste, and let it simmer briefly before serving. In this dish, the jellyfish head resembles pine branches, the pork lungs are as white as silver, and both are so tender they melt in your mouth like tofu.