Preserved Vegetable and Pork Soup

Rinse the Preserved mustard greens under cold running water for several minutes to remove excess salt, then squeeze out as much water as possible. Slice the Preserved mustard greens into 2cm pieces.

Slice the Pork shoulder into thin, bite-sized pieces.

In a medium pot, bring 1000g of Water to a boil. Add the sliced Pork shoulder and blanch for 2 minutes to remove impurities. Drain the Pork shoulder and set aside.