Steamed Pork with Broth

Steamed Pork with Broth

　　“Both seek the fattened pork and freshly sliced meat, while fine wine sweetly concludes the feast.” — Qing Pu Qilong, *Reading Du Fu’s Heart: A Commentary*, Volume 2, Part 1, *After Illness, Visiting Wang Yi for a Drink and Presenting a Song*

　　Features: Tender texture, delicious taste, easy to digest — especially suitable for the elderly, weak, sick, and young.

　　Ingredients: 250g pork with a mix of fat and lean, 3g salt, 2.5g chopped scallions, 1.5g minced ginger, 0.5g pepper.

　　Preparation: (1) Wash the pork, remove skin, bones, and tendons, then mince it into a paste. Place in a bowl, add fine salt, and stir vigorously until elastic. Then mix in a small amount of chopped scallions, minced ginger, and pepper. Add an appropriate amount of cold broth or water, stir well, and transfer to a bowl.

　　(2) Steam the bowl-covered mixture for 15 minutes.

　　Nutrition: This dish contains approximately 23g protein, 149g fat, 2.2g sugar, 1,450 kcal calories, 15mg calcium, 252mg phosphorus, 3.5mg iron, 1.3mg thiamine, 0.3mg riboflavin, and 10mg niacin. It is an excellent choice for those suffering from anemia, tuberculosis, hepatitis, neuritis, heart damage, edema, glossitis, dermatitis, malnutrition, loss of appetite, as well as for pregnant women, nursing mothers, and the elderly.

　　Note: Steamed Pork with Broth is a common traditional dish best served freshly steamed. Besides the method above, you can also use bubble pork (nipple pork) and minced pork skin to boil into a gelatinous mixture, then process it in a meat grinder into a paste, mix it with the minced pork, and steam for a unique flavor. Adding other ingredients creates different variations — for example, placing a raw salted egg (shell removed) in the center of the pork turns it into Steamed Pork with Salted Egg; slicing cured meat thinly results in Steamed Pork with Cured Meat; placing a shelled egg on top creates Steamed Pork with Egg, and so on.