China · Chinese
Pork offal simmered in milky broth
A Luoyang water-banquet accompaniment: 'diaozi' is a collective local name for cooked pork offal. Heart, liver, lung and intestine simmered in a milky-white broth until rich and savoury. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation Diaozi in milky broth is one of the eight accompanying courses and leads on soup, fitting the Luoyang rule that every hot dish arrives with liquid. The banquet also runs to a rhythm of one dish withdrawn as the next arrives, closing with soup. Published menus record only the name; this version follows public recipe and reporting sources and is not a one-to-one match to that menu. **Name check**: here 'diaozi' is not pork loin but a local collective name for cooked pork offal. A published recipe titled 'clay-pot diaozi' lists cooked pork stomach, lung, liver, heart and intestine. 'Naitang' refers to the milky-white broth, not to dairy: public reporting says the colour comes from prolonged boiling of old hen plus pork leg bones and pork skin, or from emulsifying with toasted flour. The source is a banquet-scale quantity for four (about 1.8 kg of broth); this version halves it and uses prepared milky stock instead of boiling broth for hours, which is a prerequisite not counted in the cooking time. MSG is dropped and the vinegar reduced from the original. Text-reviewed, not kitchen-tested. Contains soy (fried tofu, soy sauce); cooking wine contains wheat and alcohol; sesame oil contains sesame. Made entirely of pork offal, so this is not a vegetarian dish. Liver and lung must be thoroughly cooked; the source uses pre-cooked offal reheated, so do not substitute raw offal cooked directly. 搜狗问问：洛阳水席中的一道菜——奶汤吊子（沙锅炖吊子） — The diaozi ingredients and method: cooked pork stomach, lung, liver, heart and intestine, fried tofu, bamboo shoots, mushrooms and dried shrimp; aromatics fried in lard, then stock and tofu, seasoned, brought to a boil, transferred to a clay pot and simmered 30 minutes, finished with shredded aromatics, coriander and sesame oil. https://wenwen.sogou.com/question/q115302565.htm 顶端新闻：河南美食·奶汤炖吊子的做法 — The milky broth contains no dairy: the white colour comes from long boiling of old hen with pork leg bones and pork skin, or from emulsifying with toasted flour. The dish centres on white broth with pork offal. https://www.topnews.cn/news/145CDFE741B14F78 五分钟课程网：洛阳水席八中件之奶汤炖吊子 — That the dish belongs to the eight accompanying courses in the Luoyang water banquet. https://www.5minutes.com.cn/Web/Course/CourseDetail.aspx?id=6ba21827-caaf-4d9d-b94e-5735ca2596c7 FDA: Food Allergies — Basis for declaring soy (fried tofu, soy sauce) and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.
Ingredients
- cooked pork stomach, thinly sliced200 g
- cooked pork liver, cut into large thin slices100 g
- cooked pork heart, cut into large thin slices100 g
- cooked pork lung, cut into large thin slices100 g
- cooked pork intestine, cut into lengths100 g
- fried tofu puffs80 g
- soaked yulan bamboo shoots, sliced30 g
- button mushrooms, sliced30 g
- milky-white stock, pre-made900 ml
- rendered pork lard30 g
- scallion, sections and chopped25 g
- ginger, chunks and shredded15 g
- garlic, crushed cloves10 g
- star anise2 piece
- soy sauce15 ml
- rice vinegar20 ml
- white pepper powder2 g
- salt4 g
- cooking wine20 ml
- coriander, cut into lengths15 g
- sesame oil5 ml
Directions
- 1
Cut the cooked heart, liver and lung into large thin slices, slice the stomach, cut the intestine into short lengths, and slice the bamboo shoots and mushrooms.
- 2
Heat the lard in a wok to about 150°C and fry the scallion sections, crushed ginger and garlic over low heat until fragrant.
- 3
Add part of the water first and bring to a boil, then add all the offal and the fried tofu and skim the scum well. Starting with water drives off any offal odour before the stock goes in.
- 4
Add the milky stock, soy sauce, rice vinegar, star anise, white pepper and cooking wine, and balance the salt and acidity.
- 5
Once boiling, transfer to a clay pot and simmer over the lowest heat 30 minutes, keeping the surface just barely moving rather than rolling.
- 6
Add the bamboo shoots and mushrooms and cook 5 minutes more, fish out the aromatics, season with salt, drizzle with sesame oil and finish with shredded scallion, ginger and coriander.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.