Ingredients
Fresh pig brains and pork spinal cord, 250 g (about 1/2 lb) each, bamboo shoot slices 150 g (about 5 oz), cooked ham slices 50 g (about 1.75 oz), shiitake mushrooms 25 g (about 1 oz).
Seasonings
25 g Shaoxing wine, 20 g cooked chicken fat, 15 g salt, 12 g MSG.
Instructions
1. Soak the pork brains and spinal cord in a bowl of water, gently remove any bloody membranes and veins, then cut the brains into 4 pieces and the spinal cord into several sections.
2. Place a wok over high heat, add chicken broth and bring to a boil, then add the brain and spinal marrow and cook through, skim off any foam and excess oil, reduce heat to low and simmer for 2 minutes, then increase heat to high again, add the vegetables, season with salt, MSG, and Shaoxing wine, transfer to a serving bowl, and drizzle with cooked chicken oil. This dish is tender, delicate, and uniquely flavorful.