Ingredients
500 g (about 1 lb) pork kidney, 250 g (about 1/2 lb) pork tenderloin, 75 g (about 2.5 oz) Jinhua ham.
Seasonings
250 g (about 1/2 lb) radish, 75 g (about 1/3 cup) Shaoxing wine, 25 g (about 4 teaspoons) salt, 15 g each of MSG, scallions, and ginger.
Instructions
1. Cut the cooked ham and pork tenderloin into thick pieces; peel the outer skin of the pork kidneys and make 3-4 straight cuts on both sides; peel the radish and shape into walnut-sized balls. Blanch the pork tenderloin and kidneys in boiling water to remove any blood, then drain and rinse. Place them in a pot with the ham, scallions, and ginger, add enough water to cover, bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Remove the kidneys, slice them crosswise, and return them to the clay pot.
2. Blanch the radish balls in boiling water, then remove and place them in a clay pot. Add salt, MSG, and Shaoxing wine, then simmer until the radish balls are tender. This dish features a clear broth with pure, rich, and savory flavors.