Rinse the chicken wings, dry them, cut them at the joint. bring clear soup with chicken wings and pork belly to a boil. skim clear soup and make it at low temperature with the lid closed for 25 min.
In the meantime, remove the skin from the radish and cut into narrow slices.
Cut out figures as you like. Peel ginger thinly, first cut into slices, then into sticks. Remove pork belly from clear soup.
Set clear soup aside. Cut pork belly into thin slices. Heat a wok, add oil and stir-fry the ginger and Sichuan pepper briefly. Add rice wine, chicken wings and clear soup and bring to a boil. Add radish and pork belly slices to the clear soup and do the whole thing with the lid closed at low temperature for about five minutes. Rinse and dry the cilantro and pluck off the leaves.
Add the soy sauce to the soup and season with pepper.
Add the cilantro to the soup.
Nutritional values: per unit about 330 calories, 25 g fat.
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