Recipe Ingredient
- 150g minced meat
- 20g waterchestnuts (peeled)
- 20g dried scallops (presoaked)
- 20g pak mai cau (Chinese white wine)
- 20g Shiao Hsing wine
- 500g water
- 10g soya sauce
- 10g salt
- 5g monosodium glutamate
- dash of pepper
Instructions
- Chop finely the waterchestnuts and dried scallops. Add minced meat. Season with soya sauce, salt, monosodium glutamate and pepper and mix well.
- Add chinese white wine, shiao hsing wine and water into the mixture. Put all these ingredients into a bamboo cup and steam for two hours. Serve from bamboo cups.
- Origin: This recipe is an adaptation of the Hunanese minced pigeon and waterchestnut soup. Pigeon will give a more gamey taste which not everyone likes, so the museum´s chefs substituted it with pork instead.
