1 pork tripe, 2 pieces of pork trotters, 1 chicken leg, 75g(1/6Ib.) thousand-year-old ham , 3 egg, 3 dried scallops, 300g(2/3Ib.) wax gourd, 5 dried shiitake mushrooms, 75g brown sword belt mushrooms, 1 head Chinese cabbage, some ginger, 12t salt, 6t rice wine, 4 cups of water, 4 cups of stock.
SEASONINGS:
(1) 1/5t salt, 1/4t sugar, 1/4t potato starch, 1/4t oil.
(2) some Shaoxing wine, some sesame oil.
(3) some Shaoxing wine, some sesame oil, 1/2t chicken bouillon powder.
(4) 3t salt, 1T Shaoxing wine.
PREPARATION :
1. Soak dried shiitake mushrooms in water until soft, remove, and drain; Cut off stems; Stir well with seasoning (1); Leave it for 15 minutes.
2. Cut off the fat of pork tripe; Reverse the pork tripe and put into a large bowl; Sprinkle with 4t salt and keep on rubbing the tripe till the salt dissolved (repeat this process 3 times); Add 2t rice wine and rub the tripe again; Rinse the tripe in running water for a while; Reverse the tripe again.
3. Rinse and slice ginger.
4. Pour 4 cups of water and add sliced ginger to a pot; Bring to the boil over a high heat; Add the tripe and 4t rice wine; Cook the tripe till color changed (about 50 minutes); Remove and immediately rinse in running water for a while; Cut off the fat of the tripe and then cut the tripe into small pieces.
5. Remove the hair of pork trotters with a pair of eyebrow tweezers; Rinse; Blanch in boiling water for 3 minutes; Remove and immediately rinse in running water; Puncture the skin evenly with a fork; Cut into small pieces; Add seasoning (2) and stir well; Marinate for 30 minutes.
6. Rinse and cut chicken leg into small pieces; Blanch in boiling water for 30 seconds so as drain the blood; Remove and immediately rinse in running water for a while; Marinate with seasoning (3) for 15 minutes.
7. Rinse and blanch thousand-year-old ham in boiling water for few seconds; Remove and drain; Slice.
8. Boil egg; Remove the shell and cut into halves.
9. Peel, rinse and cut wax gourd into pieces.
10. Rinse and cut Chinese cabbage into large pieces.
11. Rinse and drain brown sword belt mushrooms.
12. Pour 4 cups of stock, and add the pork tripe, the pork trotters, the chicken leg, the thousand-year-old ham, the eggs, the dried scallops, the shiitake mushrooms, the brown sword belt mushrooms, the Chinese cabbage and wax gourd into a pot; Bring to the boil over a high heat and simmer over a low heat for 1 hour; Flavor with seasoning (4). Ready to serve.
COOKING TIPS:
1. Step 2 is very important so as to get rid of the peculiar smell of tripe.
2. Thousand-year-old ham is salty and tough. It is important to cook it in water for a few seconds before adding to soup.
