Ingredients
150 g white radish (daikon), 150 g dried shrimp.
Seasonings
25 g lard, 25 g salt, 12 g ground white pepper, 10 g rendered chicken fat, 2.5 g MSG, 5 g scallion segments, 5 g Shaoxing wine.
Instructions
1. Soak the dried shrimp in hot water until softened and set aside; peel the radish and cut into thin shreds, then blanch in boiling water.
2. Place a wok over medium heat, heat and grease the wok, then add lard. When the lard reaches 50% hot (about 275°F/135°C), add the scallion segments and stir-fry until fragrant. Add water, then the shredded radish, dried shrimp, and Shaoxing wine. Bring to a boil and skim off any foam. Season with salt and MSG to taste, then drizzle with chicken fat. Remove from heat and pour into a soup bowl. Serve with ground pepper on the side. This soup features refreshing, crisp radish shreds in a rich, savory broth.