Ingredients
100 g lean pork, 50 g Sichuan preserved mustard greens (pickled vegetable), and 1 black wood ear mushroom.
Seasonings
Salt 1/2 teaspoon, chili oil 1/2 teaspoon, lard 1 teaspoon, MSG 2 teaspoons, cooking wine 2 teaspoons.
Steps
1. Wash the lean pork and cut it into thin strips about 3 cm (1 inch) long.
2. Soak the black fungus in water until rehydrated, then rinse thoroughly.
3. Wash the pickled mustard tubers and cut them into thin strips.
4. Add an appropriate amount of water to the pot, add the wood ear mushrooms, and bring to a boil over high heat. Add the lard, shredded pork, cooking wine, and salt. After boiling for 2 minutes, add the shredded pickled mustard greens. As soon as it comes to a boil again, remove from heat. Pour into a soup bowl, add chili oil and MSG, and serve.