Ingredients
100 g lean pork, 400 g (about 1 3/4 cups) pork broth.
Seasonings
20 g old ginger, 5 g scallion, and appropriate amounts of lard, salt, soy sauce, and MSG to taste.
Instructions
1. Rinse the lean meat and slice it into thin pieces about 3 cm long and 2.5 cm wide; rinse the old ginger and slice it into pieces about 1 cm long and 0.3 cm thick; cut the scallions into 1.5 cm long sections.
2. Place the wok over high heat, add lard and heat until it reaches 50% hot (about 275°F/135°C), then add the lean pork slices and old ginger, stir-frying until cooked through. Pour in 400 ml (about 1 3/4 cups) of pork broth and bring to a boil, then reduce the heat to low and simmer for 5 minutes. Season with salt, soy sauce, MSG, and sprinkle with chopped scallions before serving. This soup is crystal clear with a silky, tender texture and a savory, aromatic flavor.