Pork blood soup – Chef's Club by makro

Ingredients

• 200 ml Broth (per serving)
• 40 grams of tender pork (quantity per serving)
• 40 grams of bouncy pork (quantity per serving)
• 60 grams of pork blood cubes (quantity per serving)
• 20 grams of morning glory, leaves plucked (quantity per serving)
• 20 grams bean sprouts (per serving)
• 5 grams fried garlic (per serving)
• 5 grams of pickled mustard greens (amount per serving)
• 2 grams of pork rinds (per serving)
• 1 gram ground pepper (per serving)
• 12 cubes, Ros Dee, soup cubes (soup)
• 12 liters of water (broth)
• 1 kilogram pork hip (cut into pieces) (tender pork)
• 150 ml. plain water (soft pork)
• 1 egg white (soft pork)
• 20 grams of tapioca flour (soft pork)
• 5 grams of salt (soft pork)
• 20 grams of sugar (soft pork)
• 20 grams of pork flavor seasoning powder (soft pork)
• 1 kilogram pork hip meat (bouncy pork)
• 250 grams of firm pork fat (bouncy pork)
• 100 grams of ice (bouncy pork)
• 10 grams of sesame oil (bouncy pork)
• 10 grams of salt (bouncy pork)
• 20 grams of oyster sauce (bouncy pork)
• 25 grams of sugar (bouncy pork)
• 20 grams of tapioca flour (bouncy pork)
• 10 grams of water (bouncy pork)