I went to Wong Kei's last night and had this soup amongst other things - it
was delicious as ever - so I thought can't be that difficult to make - but
what is the secret Wong Kei ingredient that makes it so special - is it
crushed szechuan pepper - there were lots of small red ground pepper sized
bits floating about
Contents
clear broth
Sliced ****k
preserved vegetable
white radish? at least I think it is
and .......
Does anyone have this recipe they could let me have?
Also what do they do to their salt & pepper ****k chop to make it sooooooo
nice - other than MSG? Did I pick up a hint of Worcester sauce in with
alot
of garlic in the marinade?
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William Lack
