Pea and Sliced Pork Soup

Pea and Sliced Pork Soup

　　Peas are rich in high-quality protein, various vitamins, carotene, lysine, chlorophyll, and trace elements essential to the human body. They offer benefits such as beautifying the skin, killing bacteria and resisting toxins, protecting the cardiovascular system, lowering blood pressure, supporting eye health, and regulating the body’s constitution. Made with peas and pork tenderloin, the Pea and Sliced Pork Soup features a green-and-white color scheme. The peas are tender, the meat is smooth and tender, and the soup is deliciously savory.

　　Preparation method:

　　1. Select 250 grams of fresh shelled peas, 200 grams of pork tenderloin, 25 grams of starch, and 3 local eggs.

　　2. Prepare 15 grams of salt, plus an appropriate amount of peanut oil, ginger, scallions, and cooking wine.

　　3. Wash the peas and drain them. Wash the pork tenderloin, cut it into slices measuring approximately 3×2×0.3 cm, slice the ginger, and chop the scallions.

　　4. Add 3 grams of salt along with an appropriate amount of ginger slices, scallion pieces, and cooking wine to the pork slices. Stir well and let marinate until flavorful. Then remove the ginger and scallions, add one beaten egg and mix evenly. Add starch to coat the slices (velveting), then set aside. Beat the remaining two eggs in a bowl and set the mixture aside.

　　5. Place a wok over high heat, add peanut oil, and sauté an appropriate amount of ginger slices and scallion pieces until fragrant. Add the shelled peas and stir-fry for about half a minute. Pour in 1000 grams of clear broth. When the broth begins to simmer slightly, add the velveted pork slices. Turn the heat to medium, drizzle in the beaten egg mixture, add the remaining salt, and bring to a boil. Transfer to a serving bowl and sprinkle with scallion pieces.

　　Source: Shangcheng County Specialty Dishes Research Association