Ingredients
Tofu, shiitake mushrooms, pork tenderloin, winter bamboo shoots, cilantro, and broth, all to taste.
Seasonings
Scallions, ginger, salt, vinegar, chicken bouillon, sesame oil, chicken bouillon, white pepper, water starch, and cooking oil, all to taste.
Instructions
1. Cut the tofu into thin strips; slice the pork loin into thin strips; wash the shiitake mushrooms, winter bamboo shoots, scallions, and ginger, then cut them into thin strips; wash the cilantro and chop it finely; bring a pot of water to a boil, then blanch the tofu strips, shiitake mushroom strips, winter bamboo shoot strips, and pork strips separately until just cooked, then remove and place on a plate.
2. Place the pot over high heat and add broth, salt, chicken bouillon, vinegar to taste, ground white pepper, and more chicken bouillon. Once the broth comes to a boil, add the shredded tofu, shredded winter bamboo shoots, and shredded pork. Thicken with a light cornstarch slurry, then sprinkle with scallions, ginger shreds, and chopped cilantro before removing from heat.