Taiwanese Meat Soup – Rou Geng Tong.

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Ingredients of Taiwanese Meat Soup – Rou Geng Tong

1. Prepare of Meat Nuggets.
2. You need 1/2 lb of leg meat or chicken thigh.
3. You need 1/2 lb of fish paste.
4. You need 1/2 tbsp of soy sauce.
5. Prepare 1/2 tbsp of rice wine.
6. Prepare 2 cloves of garlic.
7. You need 5-6 slices of ginger.
8. It's of Soup.
9. You need 12 of fish/meat nuggets.
10. You need 4 of Chinese cabbage leaves, 4 cups.
11. You need 1 of small carrot, 1 cup.
12. You need 7 cups of soup stock (see recipe).
13. It's 2-3 of dried shiitake mushrooms.
14. You need 4 tbsp of corn starch.
15. Prepare of Salt.
16. You need of Cilantro.
17. It's of Black vinegar.

Taiwanese Meat Soup – Rou Geng Tong step by step

1. Thinly slice 2 cloves of garlic. Julienne 5 to 6 slices of ginger..
2. Cut the pork into short strips, about 1-1/2 inches long and ¼ inch wide. Make sure to cut against the grain..
3. To marinate the pork, add the ginger and garlic slices from 2 cloves of garlic. Then add ½ tbsp of soy sauce and 1/2 tbsp of rice wine. Mix well and let it marinate for at least 2-3 hours. The meat will be more flavorful if you marinate it overnight. If you don’t eat pork, use chicken. Prepare ginger, garlic, and chicken the same way as the pork.
4. After the meat has been marinated, take out all the ginger and garlic.
5. Add ½ lb of fish paste into the pork strips and mix well. Make sure the fish paste fully coats each pork strip. Do the same for the chicken..
6. Bring a pot of water to a boil, and then add in the meat nuggets. Add them one by one so they won’t stick together. The meat nuggets that float on the surface are ready. You can take them out. Save the water that boils the meat nugget and use it as soup stock when making the meat soup later..
7. Soak the shiitake mushroom for 30 minutes. Next, squeeze out the juice and thinly slice them. You can save the juice for the soup stock later..
8. Thinly slice the carrot and cabbage into ¼ “ strips.
9. Chop the cilantro. This will be used as a garnish when you serve your soup..
10. In a large pan, heat up a tiny bit of oil and sauté the mushroom with 1 tsp of soy sauce until it’s fragrant..
11. Next, add 7 cups of soup stock to the pan. You can use the combination of the mushroom juice we saved earlier, the water that boils the meat nugget, or homemade chicken soup stock. If you don’t have any of the above, the store-bought chicken soup stock will do the job, too. Bring everything to a boil.
12. When the soup starts to boil, add sliced cabbage and carrot. Cook for about 3 to 4 minutes on medium-high heat.
13. Next, add the meat nuggets..
14. Mix 4 tbsp of corn starch with 4 tbsp of water and pour it into the soup. Stir well. The corn starch will thicken the soup..
15. Bring everything to a boil again..
16. Lastly, add 1 to 1-1/2 tsp of salt.
17. To serve the soup by itself, add 1 tbsp of black vinegar to a single serving bowl. Pour the soup over. And top it off with cilantro and white pepper..
18. To make Roy Geng Tong noodle, put some noodle into a large bowl. Add 1 tbsp of black vinegar. Pour the soup over and, finally garnish with cilantro and white pepper..

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