Jin Zhai Bai Ye (Savory White Fungus Soup)

Rinse the Dried white fungus and Dried shiitake mushrooms thoroughly under cold water. Place them in separate bowls, cover with warm water, and rehydrate for at least 30 minutes, or until softened. Once rehydrated, trim off any tough stems from the Dried shiitake mushrooms and discard. Tear the rehydrated Dried white fungus into smaller, bite-sized pieces.

Cut the Pork belly into thin slices, approximately 0.5 cm thick. Mince the Ginger and chop the Scallions into 5 cm lengths, separating the white and green parts.

Bring a pot of water to a boil. Add the sliced Pork belly and blanch for 2-3 minutes to remove impurities. Drain the Pork belly and rinse under cold water.