Ingredients
1 pork heart, 10 g (about 1/3 oz) each of ginseng slices and deer antler slices.
Seasonings
10 g minced scallions, 5 g sliced garlic, 1 teaspoon salt, a pinch of MSG, and 800 g (about 3 1/2 cups) clear broth.
Steps
1. Wash the pork heart clean, blanch it in boiling water until about 90% cooked, then remove, let cool, and slice thinly.
2. Place a soup pot over heat, add an appropriate amount of water, then pour in the clear broth, ginseng slices, deer antler slices, and garlic slices. Bring to a boil over high heat.
3. Reduce to low heat and simmer for 20 minutes, then add the sliced pork heart, increase to medium heat and bring to a boil, season with salt and MSG to taste, transfer to a serving bowl, and sprinkle with chopped scallions.