Chinese Hot & Sour Soup Recipe

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Chinese Hot & Sour Soup Recipe

 

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Chinese Hot & Sour Soup

 

Ingredients

3 dried wood ears
20 dried tiger lily buds
3 cup hot water
1/4 lb pork butt
1 marinade:
1/2 tsp rice wine or dry sherry
1/2 tsp cornstarch
1 tsp sesame oil
1 tsp salt
2 oz fresh mushrooms, sliced
1/4 cup shredded bamboo shoots
1 3 square bean curd, sliced
2 tbsp worcestershire sauce
2 tsp white vinegar and adjust
5 tbsp cornstarch
5 tbsp water
1 egg, beaten
1/2 tsp black pepper
1/2 tsp white pepper
1 tbsp sesame oil
6 1/2 cup chicken broth or white stock
1/4 cup water chestnuts



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

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