Wineshark Cooking Class - Pig Viscera Soup 三及第湯

Ingredients (for 4):

• Pork shoulder meat - 200 g
• Pig liver - 150 g
• Pig small intestines - 100 g
• Red yeast rice - 1/2 tsp
• Ginger - 20 g
• Garlic - 1 clove
• Salt - 1/2 tsp
• Soy sauce - 1 tsp
• Oil - 2 tsp
• Tapioca starch - 1/2 tsp

Procedures:

1. Push the garlic into the pig small intestines and squeeze it through to clean the inside. Then put the opening under running water to flush out. Marinate with salt for 5 minutes.

2. Wash the pig small intestines clean again, then put in boiling water to cook for 40 minutes.

3. Remove and rinse under cold water. Then cut into sections of 3 cm long.

4. Cut the pork shoulder meat into slices.

5. Marinate the pork shoulder meat with soy sauce for 15 minutes.

6. Add tapioca starch and 1 tsp of oil. Mix well.

7. Cut the ginger into thin shreds.

8. Cut the pig liver into slices.

9. Marinate the pig liver with ginger shreds and 1 tsp of oil.

10. Crush the red yeast rice.

11. Boil 6 bowls of water with red yeast rice. Cook for another 5 minutes upon boiling.

12. Add the pig small intestines.

13. When the soup boils again, add the pork shoulder meat and stir well to separate. Turn off the heat and cover with lid to simmer for 5 minutes.

14. Turn back on the heat and when the soup boils again, add the pig liver and stir well to separate. Then turn off the heat and cover the lid, let it simmer for another 2 minutes. Then season with salt.