1. Pork loin: wash, remove the white muscles in the middle, and cut into finger-wide strips; shallots: wash and cut; ginger: peeled and sliced.
2. Put pork loin and ginger slices in a casserole, add appropriate amount of water, and cook on high heat.
3. After the water in the casserole is boiled, use a degreasing device (or a dense mesh device) to remove the blood impurities floating on the surface.
4. When the soup is clear, add green onion, add a little peanut oil, and continue to cook for 2 minutes.
5. Add the remaining shallots and salt, and stir up the pot.
Tips:1. It is best to cut the pork loin into finger-shaped strips first, so that it is more convenient to remove the white tendons inside to remove the odor of the pork loin.
2. The pork loin is cut into a long column shape, which can maintain the texture and will not dry and hard.
