Chinese hot & sour soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried wood ears | |
| 20 | Dried tiger lily buds | |
| 3 | cups | Hot water |
| ¼ | pounds | Pork butt |
| ½ | teaspoon | Rice wine or dry sherry |
| ½ | teaspoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Salt |
| 2 | ounces | Fresh mushrooms, sliced |
| ¼ | cup | Shredded bamboo shoots |
| 1 | 3\" square bean curd, sliced | |
| 2 | tablespoons | Worcestershire sauce |
| 2 | teaspoons | White vinegar and adjust |
| 5 | tablespoons | Cornstarch |
| 5 | tablespoons | Water |
| 1 | Egg, beaten | |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | White pepper |
| 1 | tablespoon | Sesame oil |
| 6½ | cup | Chicken broth or white stock |
| ¼ | cup | Water chestnuts |
Directions
MARINADE:
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.