Ingredients with Measurements:
- 1 lb. of pork belly, sliced
- 1 cup of dried shiitake mushrooms
- 1 cup of dried wood ear mushrooms
- 1 cup of dried lily flowers
- 1 cup of dried white fungus
- 1 cup of dried red dates
- 1 cup of dried goji berries
- 1 tbsp. of ginger, minced
- 1 tbsp. of garlic, minced
- 1 tbsp. of soy sauce
- 1 tbsp. of Shaoxing wine
- 8 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Soak the shiitake mushrooms, wood ear mushrooms, lily flowers, white fungus, and red dates in separate bowls of hot water for 30 minutes until they are soft.
2. In a large pot, add the pork belly and enough water to cover it. Bring to a boil and let it simmer for 10 minutes. Drain and rinse the pork belly.
3. In the same pot, add the soaked shiitake mushrooms, wood ear mushrooms, lily flowers, white fungus, and red dates. Add the pork belly, ginger, garlic, soy sauce, Shaoxing wine, and 8 cups of water.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 2 hours.
5. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shaoxing wine can be substituted with rice wine or dry sherry.
Variations:
- Add sliced carrots and celery for extra flavor and nutrition.
- Add a beaten egg to the soup for a more hearty meal.
Tips and tricks:
- Soak the dried ingredients in separate bowls to prevent them from staining each other.
- Use a skimmer to remove any impurities that rise to the surface of the soup.
- Adjust the seasoning to your liking.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until it is heated through.
Presentation ideas:
- Serve the soup in individual bowls with a garnish of fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Make sure to soak the dried ingredients thoroughly to remove any dirt or debris.
Food history:
- Shangjuan Soup is a traditional Chinese soup that is believed to have originated in the Jiangsu province.
Flavor profiles:
- The soup has a savory and slightly sweet flavor with a hint of umami from the pork belly and mushrooms.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Chinese