Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cloud ears |
| ¼ cup | Golden needles |
| ¼ pounds | Pork, shredded into matchstick size |
| 3 tablespoons | Cornstarch |
| 2 teaspoons | Sherry |
| ½ cup | Water |
| 3 tablespoons | White-wine vinegar |
| \N \N | White pepper to taste |
| ½ teaspoon | Hot oil |
| 2 teaspoons | Sesame oil |
| 4 cups | Chicken stock |
| \N \N | Salt to taste |
| 1 tablespoon | Soy sauce |
| 2 \N | Bean curds, each cut in 8 pieces |
| 1 \N | Egg, beaten |
| 2 \N | Scallions, chopped |
| \N 1 | minute. |
Soak cloud ears and golden needles in hot water about 15 minutes or until noticweably increased in size; drain. Shred cloud ears. Cut golden needles in half.
Combine pork with 1 tablespoon corn starch and sherry.
Mix 2 tablespoons cornstarch with water; set aside Combine vinegar, pepper, hot oil, and sesame oil in bowl; set aside.
Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add pork; boil 1 minute. Add cloud ears, golden needles, and bean curds; boil Add cornstarch mixture; stir until thickened. Lower heat.
Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions.
Smile (from 1001 Oriental Recipies) File