Pork And Vegetable Soup
Ingredients
4 ounces boneless fresh pork, cut from ham or from the rib section of loin, in the shape of
block 2 inch long
1 piece szechuan pickled egg
1/2 bamboo shoot
4 snow peas
1 quart water
Cooking Instructions
Slice semi-frozen pork with the grain into pieces 1/6 inch thick and 2 inch. long. Neatly stack the slices in an overlapping row, making sure that the grain of each slice is parallel to the grain of its adjacent slices. Still cutting with the grain, cut pork into shreds 1/6 inch. wide. Wash the pickled vegetable under cold running water, taking care to remove all of the pickling material. Cut it into thin slices 1/6 inch wide. Rinse bamboo shoot under cold running water. Cut it into thin lengthwise slices 1/2 inch thick. Cut slices into shreds 1/6 inch. thick. Rinse and pull strings from ends of snow peas. Cut lengthwise into fine shreds. Heat 1 quart. water in a wok or heavy saucepan until it is at a full rolling boil. Add all the pork shreds at once and stir with chopsticks until they separate from each other and change color from pink to gray.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)