Q: Can I use other types of meat for this soup?
A: Yes, while the recipe uses Mei Liu pork, you can substitute it with chicken, beef, or even tofu for a vegetarian version.
Q: How long should I marinate the meat?
A: Marinate the meat for at least 15-20 minutes to ensure it absorbs the flavors.
Q: Is it necessary to blanch the wood ear mushrooms before adding them to the soup?
A: Yes, blanching the wood ear mushrooms ensures they are clean and helps to soften them slightly before they are added to the soup.
Seasonal Vegetable and Meat Slice Soup
Notes
Ingredients:
- Mei Liu pork: 400g
- Loofah (sponge gourd): 2
- Small tomatoes: 3
- Dried wood ear mushrooms: 1 handful
- Chinese cabbage: 150g
- Pork lard: 30g
- Tai Tai Le Fresh Chicken Flavor Seasoning: 25g
- Tai Tai Le Vegetable Fresh Seasoning: 3g
- Marinade for meat:
- Cooking wine: 1 spoon
- Cornstarch: 4g
- Tai Tai Le Original Fresh Reduced Salt Soy Sauce: 15g
- Soak the wood ear mushrooms in advance, clean them, and blanch for a few minutes. Remove and set aside.
- Clean the Mei Liu pork and slice it.
- Marinate the pork slices with the marinade ingredients and set aside for a while.
- Heat the pork lard in a pot.
- Add the vegetables and stir-fry for 2 minutes.
- Add drinking water to the pot.
- Add the blanched wood ear mushrooms.
- Cover the pot and cook for a few minutes.
- Add the marinated meat and cook until done.
- Add Tai Tai Le Fresh Chicken Flavor Seasoning.
- Finally, add Tai Tai Le Vegetable Fresh Seasoning and bring to a boil.
- Your simple and delicious Seasonal Vegetable and Meat Slice Soup is ready!
- Rich in protein from the meat.
- Contains a variety of vitamins and minerals from the assorted vegetables.
- Low in carbohydrates, suitable for a light meal or diet.
- Adjustable sodium content depending on the amount of seasoning used.
