How to make Milk Soup Pork Nuggets and the recipes of Milk Soup Pork Nuggets

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Milk Soup Pork Nuggets

[Main Ingredients and Seasonings]
Pork tenderloin… 200g
Salt… 4g
Romaine lettuce… 15g
Cornstarch… 50g
Milk soup… 500g
Scallion oil… 15g
Ginger juice… 5g
Egg white… 1
Scallion segments… 5g
Green pepper cooking wine… 15g
Dried shiitake mushrooms… 10g
Bamboo shoots… 15g
Ham… 20g

[Cooking Instructions]

  1. Slice the pork into large pieces about 2.5 cm thick, make cross-hatch cuts on both sides at 0.5 cm intervals, then cut into cubes about 2.5 cm in size. Coat with egg white, cornstarch, and salt.
  2. Slice the ham and bamboo shoots into pieces about 3.5 cm long, 1.5 cm wide, and 0.3 cm thick. Halve the romaine lettuce, slice the shiitake mushrooms in half, and blanch all briefly in boiling water.
  3. In a pot, add 1000g of water and bring to a boil. Add the pork cubes and blanch until boiling again, then remove and place in a bowl. Add scallion segments, ginger juice, salt, and milk soup. Steam until the pork cubes are cooked into walnut shapes. Remove, strain the broth, discard the scallion segments, and arrange the pork in a soup bowl.
  4. Heat scallion oil in a frying pan over medium heat until 70% hot. Pour in the milk soup and bring to a boil. Season with salt, ginger juice, and green pepper cooking wine. Sprinkle with various ingredients, thicken with cornstarch slurry, and pour over the pork nuggets.

[Key Techniques]

  1. Remove the skin and excess fat from the pork tenderloin. Use a cross-hatch knife technique, cutting about three-fifths deep into the meat, creating a net-like pattern on both sides.
  2. Blanching the pork nuggets requires boiling water. Use medium heat and add them one by one. Do not stir vigorously; wait until they float up slightly, then gently stir and remove.
  3. Ensure the cornstarch slurry thickens the sauce brightly and clearly.

[Flavor Characteristics]
“Milk Soup Pork Nuggets” does not actually contain walnuts. The name derives from the combination of milk soup with pork tenderloin shaped like walnuts. The soup is creamy and flavorful, while the pork resembles walnuts in appearance. Complemented with colorful ingredients, it has an appealing visual presentation. The pork is tender and succulent, making it a signature soup dish in Shanxi banquet cuisine.

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