Preserved pickle and pork soup is a dish that leaves a lasting impression. Its delicious and flavorful taste, combined with its refreshing aroma, makes it the perfect comfort food for both busy individuals and those enjoying a leisurely lifestyle. This soup is a heartwarming reward for moments of exhaustion. The tender pork slices, complemented by the delicate strands of Preserved pickle, create a harmonious blend of flavors. Every spoonful of this soup provides a delightful experience that soothes the body and soul.
Ingredients for Preserved pickle and Pork Soup:
| Pork fillet | 100g |
| Preserved pickle | 80g |
| Cucumber | 30g |
| Green onion | 10g |
| Coriander | 5g |
| Wolfberry | 5g |
| Salt | 2g |
| Sesame oil | 2g |
| Pepper powder | 1g |
Step:
1.To prepare this delicious preserved pickle and pork soup, you will first need a small piece of pork tenderloin. Lay the pork tenderloin flat on a cutting board and use a knife to cut it into thin slices. The sliced pork should have an enticing pink color and clear texture. Next, slice the pork into thin strips. The strips should be uniform in size, with a medium thickness, and resemble long strands. Similarly, prepare a piece of dried preserved pickle by first slicing it into thin pieces and then shredding it into fine threads. The shredded preserved pickle should have a vibrant green color and a crispy texture. Place the shredded preserved pickle in a bowl and set it aside.
2.Take half of a fresh cucumber, which feels heavy and full of moisture. Place it flat on the cutting board and carefully slice it into thin slices. Then, finely chop the cucumber slices into thin strands, watching as they line up like long queues on the cutting board.
3.Soak these long cucumber strands and thinly sliced spring onion in clean water, allowing them to gently dance in the clear water, releasing a refreshing aroma that builds anticipation for the completion of this dish. Remove the cucumber and spring onion strands from the water, gently shake off excess moisture, and place them in a bowl. Prepare a bunch of washed coriander, cutting its leaves into equal sections and placing them together for garnish.
4.Take a small handful of goji berries, which appear shriveled and wrinkled, showcasing their alluring dark red color. Put them in a transparent glass cup and pour a cup of fresh spring water over them. As the goji berries soak in the water, they gradually absorb moisture, becoming plump and swollen. They transform from their initial shriveled state, gradually expanding until fully rehydrated.
5.In a pot, bring water to a boil, with small bubbles forming on the surface. Gently place the shredded preserved pickle into the boiling water and blanch it for approximately 30 seconds. This step helps to remove excess saltiness from the preserved pickle, resulting in a more delicate texture. After blanching, remove the shredded preserved pickle and place it in a soup bowl. You will see the strands of preserved pickle floating in the clear water, shimmering with a faint glow. Rinse the shredded preserved pickle thoroughly with clean water to ensure any remaining salt is washed away, and place it in the soup bowl.
6.Place the sliced pork in the boiling pot, where they start dancing due to the heat. Stir them carefully, ensuring each strand of pork is evenly heated. As the water heats up, blood and surface impurities from the pork gradually rise to the top. Pay attention to these changes in the pot, skimming off any impurities and discarding them. This process mirrors the challenges and setbacks in life; we need patience to face them, clean them up, and appreciate their existence to make life purer and brighter. Finally, rinse the pork thoroughly with clean water, making sure to wash away any residue, and place it in the soup bowl.
7.In another pot, bring water to a boil again, adding 2 grams of salt and 1 gram of pepper. These seasonings slowly dissolve in the water, releasing an enticing aroma that wafts through the entire kitchen. The presence of these seasonings fills the air with a mouthwatering taste. As the heat rises, the soup begins to boil, creating waves and bubbles on the surface. Sparkling bubbles dance, bringing a sense of dynamic energy. It’s a magical transformation, where the essence of the ingredients converges. Once the soup reaches a rolling boil, gently remove it from the heat and pour it into the soup bowl containing the prepared shredded seaweed. This step feels like an artist’s creation, blending flavor and artistic imagery. The soup flows into the bowl like a clear spring, forming a beautiful picture. The vivid green of the coriander and the deep color of the seaweed intertwine, giving a sense of tranquility and comfort.
8.Add a few drops of sesame oil to the soup bowl, instantly drawn to its aromatic scent. The unique fragrance of sesame oil fills the air, and finally, gently add the rehydrated goji berries to the soup. Each goji berry is like a small pleasure in life, rolling and jumping in the soup, releasing beautiful colors and enticing aromas.
Tips:
1.When boiling the soup, make sure to bring the water to a boil before adding the pork strips. This helps to cook out any blood and impurities from the pork.
2.Rinse off any impurities from the pot with clean water to ensure a clear soup.
3.After shredding the seaweed, rinse it twice with water to reduce its saltiness.
In this soup, the fragrant seaweed blends perfectly with the tender pork strips, creating a harmonious combination that speaks of the beauty of life. The crisp texture of the seaweed and the chewiness of the pork strips provide a unique pleasure while tasting the soup. Meanwhile, the rich flavor of the soup is like a gift from life, offering a deep sense of satisfaction.