Chinese Hot & Sour Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Dried wood ears,
20: Dried tiger lily buds,
3 cup: Hot water,
1/4 lbs: Pork butt,
MARINADE:,
1/2 tsp: Rice wine or dry sherry,
1/2 tsp: Cornstarch,
1 tsp: Sesame oil,
1 tsp: Salt,
2 ounce: Fresh mushrooms, sliced
1/4 cup: Shredded bamboo shoots,
1: 3" square bean curd, sliced
2 tbsp: Worcestershire sauce,
2 tsp: White vinegar and adjust,
5 tbsp: Cornstarch,
5 tbsp: Water,
1: Egg, beaten
1/2 tsp: Black pepper,
1/2 tsp: White pepper,
1 tbsp: Sesame oil,
6 1/2 cup: Chicken broth or white stock,
1/4 cup: Water chestnuts,
Directions:
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into
shreds. Combine marinade ingredients in a small bowl. Add pork
shreds; mix well. Let stand 15 minutes. Combine chicken broth and
salt in a medium saucepan. Bring to a boil over high heat; reduce
heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds
with marinade and bean curd. Bring to a boil. Add worcestershire
sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons
water to make a paste. Slowly stir into soup. Cook over medium heat
until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.
Source from luhu.jp
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into
shreds. Combine marinade ingredients in a small bowl. Add pork
shreds; mix well. Let stand 15 minutes. Combine chicken broth and
salt in a medium saucepan. Bring to a boil over high heat; reduce
heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds
with marinade and bean curd. Bring to a boil. Add worcestershire
sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons
water to make a paste. Slowly stir into soup. Cook over medium heat
until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.
Source from luhu.jp