Ingredients
Pork heart 300 g (about 10 oz), cleaned shiitake mushrooms 50 g (about 1.75 oz), black beans 20 g (about 0.7 oz), angelica root 10 g (about 0.35 oz).
Seasonings
30 g scallion segments, 10 g each of ginger slices and garlic slices, salt to taste, 1 tablespoon cooking wine.
Steps
1. Rinse the pork heart clean, cut into pieces, blanch in boiling water, then remove and drain.
2. Place the pork heart in a pot, add enough water to cover, and bring to a boil. Skim off any foam, then add scallion segments, ginger slices, garlic slices, and the soaked black beans. Simmer over low heat for 1 hour.
3. Cook the Chinese angelica root in some water until tender, then pour it into the pork heart soup. Add the shiitake mushrooms and cooking wine, and simmer over medium heat for 30 minutes.