Ingredient
150g pother mustard
600g chicken blood
75g lean pork
75g fresh bamboo shoot
2 slices ginger
2 tsps wine
Seasoning
1/3 tsp salt
1 tsp light soy sauce
Pepper a pinch
1/2 tsp sugar
Method
Wash and dice potherb mustard. Soak in slightly salted water for 10 minutes. Wash and drain well.
Wash and scald chicken blood. Dice.
Shred pork, mix with light soy sauce, caltrop starch and oil.
Parboil bamboo shoot for a while. Remove and immerse in water to cool. Shred.
Stir fry ginger with 1 tbsp of oil. Sizzle wine. Add water and bring to boil. Put in potherb mustard and pork. Parboil for a while. Add bamboo shoot, chicken blood and seasoning. Bring to the boil. Serve.
