Ingredients
500 g fresh pork tendons (about 1 lb), 150 g baby bok choy.
Seasonings
10 g scallion segments, 10 g ginger slices, 2 teaspoons salt, a pinch each of MSG, white pepper, and lard, 1 tablespoon chicken fat, 3 tablespoons cooking wine, 500 g (about 1 lb) bone broth, 1000 g (about 4 cups) creamy broth.
Preparation
1. Trim the roots and old leaves from baby bok choy, wash thoroughly in clean water, blanch in boiling water with a pinch of salt and a little lard, then remove, rinse under cold water, and arrange on a plate.
2. Place the fresh pork tendons in a pot of water, bring to a boil over high heat, then reduce to low heat and simmer until they become slightly tender.
3. Remove the tendons, rinse them clean, and place them in a pot of cold water. Simmer over heat until the tendons become tender and soft, then take them out and cut into small sections. 4. Bring a pot of fresh water to a boil, briefly blanch the tendon sections, then remove and rinse under cold water.
Steps
1. Heat rendered lard in a wok until hot, then sauté scallion segments and ginger slices until fragrant. Pour in bone broth and cooking wine, add the pork tendon segments, and simmer for 2 minutes. Remove and drain.
2. Bring the milk broth to a boil in a pot, skim off any foam, add the pork tendons and cook for 5 minutes, then add baby bok choy, salt, white pepper, and MSG, bring to a boil again, and drizzle with melted chicken fat before serving.