Chinese hot and sour soup

Yield: 4 servings

Measure Ingredient
3 \N Dried wood ears
20 \N 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 \N 3\" square bean curd, sliced
2 tablespoons Worcestershire sauce
2 teaspoons White vinegar and adjust
5 tablespoons Cornstarch
5 tablespoons Water
1 \N 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

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.

Similar recipes