Ingredients
400 g cooked pork tripe, 200 g each of cooked pork lung, liver, heart, and large intestine, 100 g fried tofu puffs, 20 g each of soaked bamboo shoots, soaked dried black mushrooms, and dried shrimp, 1900 g (about 2 quarts) milk-white broth, and fresh cilantro sprigs to taste.
Seasonings
50 g cooked lard, 10 g sesame oil, 5 g each salt and MSG, 15 g each cooking wine, scallion, shredded ginger, scallion segments, garlic cloves, and ginger pieces, 25 g soy sauce, 50 g rice vinegar, a pinch each of cinnamon stick, star anise, and white pepper.
Instructions
1. Slice the cooked pork heart, liver, and lungs into large thin pieces; cut the pork intestines into small sections; slice the bamboo shoots and dried mushrooms into small pieces.
2. Heat the rendered fat in a wok over medium heat until it reaches about 50% hot. Add the scallion sections, garlic cloves, and ginger (lightly smashed), and stir-fry until fragrant. Then add the broth, followed by the fried tofu puffs. Season with salt, MSG, milk-white stock, rice vinegar, soy sauce, white pepper, cinnamon stick, and star anise. Adjust the flavors to taste. Once the soup comes to a boil, transfer everything to a clay pot and simmer over low heat for 30 minutes. Remove the scallion and ginger pieces, then garnish with shredded scallion and ginger, and cilantro segments. Drizzle with sesame oil before serving. This dish features a savory, aromatic broth with a rich, mellow flavor.