Chive, Pig's Blood and Fishball Bowl

Why people make this dish

Chive, pig’s blood, radish and fishball in an aromatic broth is a beloved classic comfort bowl. Street-vendor versions are best enjoyed only occasionally, since a heavy addition of lard can push the cholesterol up. Making it at home takes a little time, but it’s tasty and cleaner, and an occasional bowl is no harm at all. The secret is the broth: it must be simmered from pork bones and aromatics for the dish to taste right.

Method

1. Blanch the pork bones, then simmer with the aromatics, ginger and shallots into a rich broth; strain and keep the liquid.
2. Peel and cube the radish, then blanch. Soak the salted mustard greens 30 minutes and shred. Slice or cube the pig’s blood. Cut the chives into segments. Seed and cut the chili.
3. Simmer the radish about 15 minutes, then add fishballs, pig’s blood and chili and bring gently to a boil.
4. Add the salted mustard greens; taste, then add cooking wine and seasoning, thicken with a thin starch slurry, stir in the chives, cook briefly and serve.

Nourilo’s Tips

Because salted mustard greens vary in saltiness, add them and cook a moment before adding any seasoning. Keep the heat low while cooking the pig’s blood, or it will toughen.