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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw meat; beware of hot fat splatters from the wok.
Add 100g sliced pork belly to a dry wok over medium heat without oil; cook until the fat renders out and becomes aromatic.
local_fire_departmentMedium heat, about 1-2 minutesWatch out
Do not cook over high heat while rendering pork belly fat
otherwise the pork strips will become dry and tough
Add 20g julienned carrots into the wok and stir-fry with the rendered lard until the oil turns slightly yellow.
local_fire_departmentMedium heat, about 1 minuteWatch out
Carrots must be sautéed in fat to release color and nutrients
otherwise the soup color will look dull
Add 50g sliced bamboo shoots and 15g sliced wood ear mushrooms, stir-frying until evenly heated and aromatic.
local_fire_departmentMedium heat, about 1 minuteWatch out
Stir-fry ingredients thoroughly before adding liquid
otherwise the soup will lack foundational savory depth
Pour 22ml soy sauce along the hot edge of the wok, stirring rapidly as it sizzles to infuse aromatic caramelized soy flavor.
local_fire_departmentMedium heat, about 15 secondsWatch out
Stir-fry quickly after drizzling soy sauce
otherwise the soy sauce will scorch and taste bitter
Pour in 800ml water and add 25g chopped glass noodles; bring to a boil over high heat until the noodles absorb soup and swell.
local_fire_departmentHigh heat, about 2 minutesWatch out
Cut glass noodles into short pieces before adding
do not overcook or they will absorb too much broth
Reduce heat to low. Mix 10g lotus root starch with 30ml water, then swirl the slurry gradually into the soup while stirring until smooth and thickened.
local_fire_departmentLow heat, about 1 minuteWatch out
Do not pour all starch slurry at once
otherwise it will form gelatinous lumps instead of a smooth broth
Slice 150g silken tofu into 0.5cm thin strips, gently slide them into the soup, and use the back of a spoon to push them softly.
local_fire_departmentLow heat, about 1 minuteWatch out
Use the back of the spoon to push tofu gentle
using the front or stirring vigorously will crush the tofu strips
Keep low heat. Drizzle 1 beaten egg over the back of a spoon into the gently simmering soup to form delicate egg ribbons.
local_fire_departmentLow heat, about 30 secondsWatch out
Do not pour egg mixture quickly or over high heat
otherwise the egg will become tough and rubbery
Hold the heavy wok firmly when transferring hot soup to prevent severe burns.
Turn off heat and ladle soup into a serving bowl. Season with 2g white pepper powder, 30ml white vinegar, top with 15g chopped scallions and 10g cilantro, then drizzle 5ml sesame oil before serving.
Watch out
Add white vinegar and white pepper powder after pouring soup into the bowl
boiling vinegar in the wok evaporates acidity and spice aroma
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