Milky soup of straw mushroom and cabbage

[Photo/CFP]

Serves 3

55g pig spine

20g wheat flour

5g dried shrimps

200g eggs

15g salt

2g cooking wine

8g scallion juice

7g ginger juice

5g vinegar

100g straw mushroom

150g cabbage

Squeeze water out of straw mushroom and put it into a bowl; add salt, scallion juice and ginger juice; separate cabbage and cook in fresh soup until soft; then take out and cut into pieces; chop pig spines; add fresh soup, egg white and salt to stir.

Add spines into water at 80C; then put them into a bowl; add 1,000g of milky soup into a pot and cook with shrimp, cabbage and salt; add cabbage, straw mushroom and vinegar into the pot; take them out and put into the spines’ bowl.