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  • Chinese Hot And Sour Soup

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    Chinese Hot And Sour Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 x Dry wood ears
    • 20 x Dry tiger lily buds
    • 3 c. Warm water
    • 1/4 lb Pork butt
    • 1/2 tsp Rice wine or possibly dry sherry
    • 1/2 tsp Cornstarch
    • 1 tsp Sesame oil
    • 1 tsp Salt
    • 2 ounce Fresh mushrooms, sliced
    • 1/4 c. Shredded bamboo shoots
    • 1 x 3" square bean curd, sliced
    • 2 Tbsp. Worcestershire sauce
    • 2 tsp White vinegar and adjust
    • 5 Tbsp. Cornstarch
    • 5 Tbsp. Water
    • 1 x Egg, beaten
    • 1/2 tsp Black pepper
    • 1/2 tsp White pepper
    • 1 Tbsp. Sesame oil
    • 6 1/2 c. Chicken broth or possibly white stock
    • 1/4 c. Water chestnuts

    Directions

    1. Soak wood ears and lily buds in 3 c. warm water 15 min to soften.
    2. 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 in pork shreds; mix well. Let stand 15 min. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add in mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 min. Add in pork shreds with marinade and bean curd. Bring to a boil. Add in worcestershire sauce and vinegar, if you like. Dissolve cornstarch in 5 Tbsp. water to make a paste. Slowly stir into soup. Cook over medium heat till soup thickens slightly. Stir egg into soup. Add in black pepper, white pepper and sesame oil.

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