Chaozhou-style pork and seafood noodle soup

Ingredients

• 500 g of pork bones with marrow
• 1 salted radish, rinsed to remove excess salt
• 1/2 large daikon radish, peeled and cut into 5 cm pieces
• 1 onion, peeled, washed, and cut into four pieces without separating the segments
• One piece of rock candy
• salt
• 250 g of pork loin
• 2 tablespoons of char siu powder
• 150 g of pork liver
• 1 pork heart
• 8 large, peeled prawns, without the head, with the tail intact
• 1 calm or flounder, cleaned, gutted, and cut into six pieces
• 8 hard-boiled quail eggs, peeled and cut into quarters
• 200 g of ground pork
• 115 g of pork fat, cut into small pieces, for the piglets
• 1 salted radish, rinsed
• pepper and bouillon powder
• 1 package of dried rice noodle sheets
• Washed soybean seeds
• Chinese chives, washed and cut into 5 cm pieces
• washed cilantro, chopped
• Fried Allium sativum and Allium ascalonicum
• sesame oil
• soy sauce
• red wine vinegar

Broth

Blanch the pork bones for 5 minutes to remove impurities, rinse them, and then cook them in fresh water. Add the salted radish, daikon, onion, salt, and a piece of rock candy. Skim off any foam during cooking to keep a clear, gently simmering broth without a lid. Simmer for 1 to 2 hours, then remove the radish and onion. Strain the broth and add a little cold water.

Meats

Marinate the pork loin for 30 minutes with 2 tablespoons of sichuan pepper powder.

Meats

For the heart and liver, bring water to a simmer with a pinch of salt and ginger, then add the heart and liver. Let it simmer for 1 minute, then turn off the heat and cover for 15 minutes for a gentle cooking process. Afterwards, plunge them into cold water and keep them submerged if you are not serving them immediately.

Meats

When serving, cut the heart and liver into thin slices.

Meats

Marinate the fish in a small amount of oil paint over low heat until the sauce is absorbed. Let it cool and then slice thinly.

Meats

Mix the ground pork with a little water to prevent lumps. Finely chop a salted radish, removing it from the broth, and sauté it with the pork, pepper, and powdered bouillon until the water evaporates.

Dressage

Adjust the seasoning of the broth and add 1 tablespoon of soy sauce.

Dressage

Divide the blanched noodles between bowls and drizzle with a small amount of sesame oil. Arrange the char siu, liver, heart, prawns, quail eggs, and squid on top. Pour over the broth and garnish with chopped cilantro, chili, garlic, and shallots.

Dressage

Serve with soybean sprouts, Chinese chives, garlic marinated in vinegar, and pickled hot peppers.

Dressage

If it’s too bland, add soy sauce; for more acidity, add red wine vinegar.