Yield: 6 Servings
|¼ cup||Cloud ears|
|¼ cup||Golden needles|
|¼ pounds||Pork, shredded into matchstick size|
|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|
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