Prepare all ingredients. Slice the dried shiitake mushrooms into thick strips (ensure they are pre-soaked). Cut the Chinese chives into sections and finely chop the celery.

Marinate the pork strips with a splash of soy sauce, Bull Head Brand Shallot Sauce, and rice wine. In a separate pot, boil the red and white small Tangyuan until they float, then set aside.

Heat a wok with a little oil. Sauté the marinated pork and mushrooms until fragrant. Add 2 tablespoons of Bull Head Brand Shallot Sauce and stir-fry to release the aroma. Pour in 1000cc of water and bring to a boil.

Once the broth is boiling, add the chives, celery, and chrysanthemum greens (Tong Ho). Season with a pinch of salt. Add the pre-cooked Tangyuan and let it simmer briefly. Turn off the heat, ladle into bowls, and garnish with a dash of white pepper. Enjoy!