Imitation Fin Soup (碗仔翅) Recipe | Samsung Food App

Ingredients

• 1 pound (454g) pork shoulder (, 1.5-inch thick)
• 20 grams dried shiitake mushrooms (, rehydrated and thinly sliced)
• 10 grams dried wood ear mushrooms (, rehydrated and roughly chopped)
• 42 grams Chinese vermicelli (粉絲) (, rehydrated and cut to 4” - 6”)
• 1 teaspoon (5g) ginger (, sliced)
• 3 (10g) garlic cloves (, roughly minced)
• Optional: 80 grams bamboo shoots (, julienne)
• 1 large egg (, beaten)
• 1 tablespoon (15ml) peanut oil or vegetable oil
• Kosher salt
• ground black pepper
• 4 cups (1L) unsalted chicken stock
• 2 cups (500ml) shiitake mushroom stock or unsalted chicken stock
• Optional: 1 tablespoon (15ml) Shaoxing wine or dry sherry
• Optional: 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) regular soy sauce
• 2 teaspoons (10ml) dark soy sauce
• 1 teaspoon (5ml) roasted sesame oil
• ½ teaspoon (4g) fine salt
• 5 grams rock sugar or granulated sugar
• ⅛ teaspoon (0.4g) ground white pepper
• 5 tablespoons (45g) cornstarch or water chestnut starch (馬蹄粉)
• ~⅓ cup (93ml) cold water
• Roasted sesame oil
• Chinese red vinegar (大紅浙醋)
• Ground white pepper