Súp óc heo tóc tiên

Method

1. 1 Soak the pig's brain in ginger-salt water for 30 minutes, then gently peel off all the blood membrane on the outside.
2. 2 Removing the membrane is a mandatory step; the remaining membrane is a fishy-smelling soup with cloudy streaks of blood.
3. 3 Steam the pig's brain for 12 minutes with ginger, then cut it into bite-sized pieces.
4. 4 Soak the seaweed for 10 minutes, then cut it into pieces and cook it in chicken broth for 5 minutes.
5. 5 Thicken the soup with cornstarch, pour in the egg in a circle, then add the pig's brain at the last minute and sprinkle with pepper.

With an appliance

• Pressure cooker 42 min

  Replace step 3: steam the pig's brain with ginger at low pressure for 5 minutes, then quickly release the pressure, gently remove and cut into pieces; step 5 still involves adding the brain to the soup with the lid open for only the last minute.