Ingredients
150 g fresh walnut kernels, 15 g each of ham, winter bamboo shoots, and button mushrooms, 6 g seaweed flowers, 100 g milk broth.
Seasonings
20 g lard, 10 g ginger juice, 5 g salt, 5 g chicken fat, 15 g Shaoxing wine, 0.6 g MSG.
Instructions
1. Remove the thin skin from the fresh walnut kernels, wash them, blanch in boiling water, and drain well; slice the ham and winter bamboo shoots; halve the button mushrooms, then blanch the mushrooms, winter bamboo shoots, and chive flowers in boiling water.
2. Heat lard in a wok over medium-high heat until it reaches 60% hot (about 350°F/175°C), then add the milk broth and bring to a boil. Reduce the heat to low and simmer until the broth thickens slightly. Add the walnut kernels, seaweed flowers, and winter bamboo shoots, then return to a boil over high heat, skimming off any foam. Stir in ginger juice, salt, Shaoxing wine, and MSG, then drizzle with chicken fat. Pour into a soup bowl and garnish with sliced ham. This soup features tender, crisp white walnut kernels in a rich, creamy milk broth with a deep, savory flavor.