Ingredients
Pork 250 g (about 9 oz), winter melon 1500 g (about 3.3 lbs).
Seasonings
1 small piece of ginger, 10 Sichuan peppercorns.
Instructions
1. Rinse the pork and place it in a pot of cold water, then bring to a boil over high heat. Skim off any foam, add ginger and Sichuan peppercorns, reduce to medium heat, and cook until a chopstick can easily pierce the skin. Remove the pork, let it cool, then slice into 0.5 cm (about 1/4 inch) thin pieces, ensuring the fat and lean parts remain attached.
2. Peel and seed the winter melon, slice it, and add to the simmering meat broth. Bring to a boil, then add the meat slices and cook over low heat until the melon is tender and soft. Serve the entire pot at the table. Diners can dip the ingredients in a sauce made to personal taste from chili oil, soy sauce, minced garlic, spicy broad bean paste, chopped scallions, sesame oil, and MSG. This soup is rich and savory, with a unique interactive dining style.