Ingredients
5 abalone, 1 pork stomach, 150 g (about 5 oz) pork, 1 cooked bamboo shoot, 1 shiitake mushroom.
Seasonings
Ingredient A: 1/2 teaspoon salt, 1 teaspoon each rice wine and cornstarch. Ingredient B: 1 tablespoon salt. Ingredient C: 1/2 tablespoon salt, 1 teaspoon rice wine, 4 cups water.
Instructions
1. Soak the shiitake mushrooms until soft; rinse the cooked bamboo shoots and slice them; slice the abalone; rinse the pork, slice it, place in a bowl, mix with Seasoning A, and marinate for 15 minutes, then blanch in boiling water until cooked and remove; rub the pork stomach with Seasoning B to remove the mucous membrane, rinse clean, boil in water until cooked, remove, let cool, then slice and set aside.
2. Place shiitake mushroom in the center of a bowl, arrange abalone around it, then layer in pork stomach, pork, and bamboo shoots in order. Steam for 15 minutes, remove, drain the liquid, invert the bowl onto a larger serving bowl, and pour in boiling hot Seasoning C before serving. This soup is clear and delicately flavored—one of the finest refreshing soups for summer.