Yan Du Xian Shanghai Pork Soup with Bamboo Shoots

Bring a large pot of water to a rolling boil. Rinse the fresh pork belly and salted pork, cut them into large serving-size chunks, then add them to the boiling water and blanch for 3-5 minutes to remove impurities. Drain, rinse off any foam, and set aside.

In a large soup pot, combine 14 cups water, ginger slices, and the blanched pork. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim any foam from the surface and simmer, partially covered, for 90 minutes.

Add the bamboo shoots to the pot. Return the soup to a boil, then lower the heat again and simmer for 30 minutes, until the bamboo shoots are tender and the broth is fragrant.

Add the tofu skin knots and simmer for 20 minutes more, just until they are tender and fully infused with the broth. Taste before adding salt, since the salted pork may already season the soup well. Garnish with chopped scallion and serve hot.