[Beijing] Pork and Shredded Radish Soup

Name: [Beijing] Pork and Shredded Radish Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1/2 piece white radish; 150 g Lean pork; 1 tsp Starch; to taste Salt; a pinch Olive oil; to taste Clear water; a pinch Coriander

A comforting Beijing home soup with tender starch-coated pork slices and crisp radish shreds simmered in a gently seasoned broth, yielding clean sweetness and silky meat texture.

10 minNewEasy Soups Boil Light

Instructions

1
Clean the lean pork and remove the fascia
2
Slice thinly, mix evenly with a small spoon of starch, a little salt, and a little water, and marinate for about 10 minutes.
3
Peel the white radish; if it is particularly clean, you can skip peeling.
4
Grate into thin, long shreds using a grater
5
Put into a cooking pot, add an appropriate amount of water, and bring to a boil
6
It's time to put the meat slices into the pot, and a little tip comes into play! Turn to low heat, keep the water at a gentle simmer, and use chopsticks to quickly put the meat slices into the pot one by one. Once all the meat slices are in, turn to high heat, bring to a boil, then turn off the heat. At this point, the meat slices are tender and smooth, and the soup is delicious.
7
Before taking it off the heat, sprinkle salt according to taste, drizzle a little olive oil, and sprinkle a little cilantro.