Pig's Blood Curd Soup

Cut the Pig's blood curd into 2cm cubes. Bring a pot of water to a boil, add the Pig's blood curd, and blanch for 2 minutes. Drain and set aside.

Slice the Pork belly into thin strips. Mince the Ginger and Garlic. Chop the Scallions, separating the white and green parts.

Rinse the Pickled mustard greens thoroughly under cold water to remove excess salt, then squeeze dry and chop into 2cm pieces.