Ingredients
500 g fresh Sichuan mustard stems (about 1 lb), 75 g (about 2.6 oz) cured pork belly or bacon.
Seasonings
Chopped scallions to taste, a small piece of aged ginger, 1 teaspoon each of fine salt and chicken bouillon powder, 1/3 teaspoon each of MSG and ground white pepper, 1000 ml (about 4 cups) fresh stock, and 4 teaspoons lard.
Preparation
1. Scrub the cured meat clean with warm water, cut into large slices, blanch in boiling water to remove excess saltiness, then drain.
2. Trim the roots from the fresh kohlrabi, peel off the outer skin and remove any tough fibers, then wash thoroughly in clean water. Cut into rolling knife chunks, place in a bowl, sprinkle with a little salt, toss to coat, and let marinate for 30 minutes.
3. Rinse the pickled mustard stems in clean water to remove excess salt, then drain well; wash the old ginger and lightly crush it.
Steps
1. Place a pot over heat, add lard and heat until hot, then add aged ginger and stir-fry until fragrant.
2. Add fresh broth, then add the cured pork slices and green cabbage heart chunks, bring to a boil, and skim off any foam.
3. Add salt, pepper, MSG, and chicken bouillon powder to taste.
4. Reduce heat to low and simmer until the vegetable heads are tender and well-flavored, then transfer to a serving bowl and sprinkle with chopped scallions before serving.