Hot & Sour Soup 6 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Boston butt, sliced
3/4 cup: Sauce, soy, light
2 tbsp: Cornstarch,
2 tbsp: Oil, sesame
1 quart: Broth, chicken
2 ounce: Fungus, root ear
2 ounce: Mushrooms, black, soaked, in warm water
2 ounce: Shoots, bamboo
1/4 cup: Wine, rice OR
1/4 cup: Sherry,
2 tbsp: Sauce, soy, dark
1/2 tbsp: Sugar,
2 tbsp: Vinegar,
3 ounce: Bean curd, diced
2 large: Eggs, beaten
Salt, to taste
Pepper, white, to taste
1 tsp: Oil, hot pepper
2 tbsp: Scallions, slivered
Work the pork with a marinade of half of the light soy, half of
Directions:
the sesame oil and both tablespoons cornstarch, and let stand for 30
minutes.
Bring chicken broth to a boil, then add the pork and marinate
mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys,
sugar, vinegar, and remaining sesame oil. Heat thoroughly and add
bean curd, then drizzle in the beaten egg.
Soup is done when bean curd expands (about 5 minutes). Drizzle
in the hot oil and garnish with scallions.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
Source from luhu.jp
minutes.
Bring chicken broth to a boil, then add the pork and marinate
mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys,
sugar, vinegar, and remaining sesame oil. Heat thoroughly and add
bean curd, then drizzle in the beaten egg.
Soup is done when bean curd expands (about 5 minutes). Drizzle
in the hot oil and garnish with scallions.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
Source from luhu.jp