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RECIPE
- Cut the pork into fine slivers. Wash the spinach well, drain, and cut into 1 1/4 inch (3
cm) slices. Blanch in boiling water briefly and drain. Break the wood ears into small
pieces.
- Heat the stock in a pot. Add the pork, wood ears, soy sauce, salt, and peppercorn water
and bring to a boil. Pour in the eggs in a steady stream, stirring the stock with a
circular motion so the egg covers the surface. Add the MSG. Sprinkle the sesame oil and
the spinach on top. Remove and serve.
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