Slice of lean meat in fresh ginger broth without residue

Slice of lean meat in fresh ginger broth without residue

　　Ingredients: 150g lean pork, 50g cooked lard, 5g residue-free ginger, 50g water wood ear mushrooms, 3g scallions, 5g Yuanzhi wine, 1g MSG, 4g fine salt. Method: ① Wash the lean pork, cut into slices 3cm long, 8mm wide, and 1mm thick. Peel and wash the residue-free ginger, then cut into 3mm squares, 1mm thick. Wash the water wood ear mushrooms to remove dirt, cut larger ones into smaller pieces, and slice the scallions diagonally into 5mm pieces. ② Heat a wok over high heat, add 50g cooked lard and heat until it reaches 50% heat. Add the lean pork slices, soaked wood ear mushrooms, and residue-free ginger. Pour in the Yuanzhi wine and fine salt, stir-fry until cooked. Add 600g of clear meat broth, bring to a boil, then reduce to low heat and simmer for about 10 minutes. Add MSG and scallion slices before serving. Features: The broth is fresh with a slight spice.