Ingredients
300 g white radish (daikon), 200 g rehydrated jellyfish, 100 g lean pork.
Seasonings
15 g ginger slices, 10 g chopped scallions, 1 teaspoon each of salt and chicken bouillon powder, 1 tablespoon each of Shaoxing wine and vegetable oil, 750 g fresh broth or stock.
Preparation
1. Peel the radish, wash it, and cut into thin strips. Add salt to draw out the water, then rinse and drain thoroughly.
2. Rinse the pork lean meat, cut into thin shreds, then mix with a pinch of salt and cooking wine until evenly coated.
3. Bring a pot of water to a boil, blanch the shredded pork briefly, then drain well.
Steps
1. Soak the jellyfish in fresh water for 10 minutes, then rub and rinse clean. Drain, place on a cutting board, roll it up, and slice into thin shreds. Return the shreds to fresh water and soak for another 20 minutes to remove excess salt, then drain well.
2. Heat vegetable oil in a wok or pot until it reaches 350°F (180°C), add ginger slices and stir-fry until fragrant, then add the shredded white radish and sliced pork, stir-fry briefly, splash in cooking wine, and pour in fresh broth.
3. Bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes. Season with salt and chicken bouillon powder to taste.
4. Add the shredded jellyfish and simmer until tender, then sprinkle with chopped scallions, transfer to a soup bowl, and serve.