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| Chinese Hot And Sour Soup Recipe |
Category: Soups / Chinese
Rating:
N/A
Servings: 4
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Ingredients
3 dried wood ears
20 dried tiger lily buds
3 cup hot water
1/4 lb pork butt
1 marinade:
1/2 teaspoon rice wine or dry sherry
1/2 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon salt
2 oz fresh mushrooms, sliced
1/4 cup shredded bamboo shoots
1 3 square bean curd, sliced
2 tablespoon worcestershire sauce
2 teaspoon white vinegar and adjust
5 tablespoon cornstarch
5 tablespoon water
1 egg, beaten
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 tablespoon sesame oil
6 1/2 cup chicken broth or white stock
1/4 cup water chestnuts
Cooking Directions:
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.
soups,chinese
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