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Yield: 4 Servings
| 3 | | Dried wood ears |
| 20 | | Dried tiger lily buds |
| 3 | cups | Hot water |
| ¼ | lb | Pork butt |
| | | MARINADE: |
| ½ | teaspoon | Rice wine or dry sherry |
| ½ | teaspoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Salt |
| 2 | oz | Fresh mushrooms, sliced |
| ¼ | cups | 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 |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | White pepper |
| 1 | tablespoon | Sesame oil |
| 6½ | cups | Chicken broth or white |
| ¼ | cups | Water chestnuts |
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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.
Your Chinese Hot & Sour Soup is ready. Bon appetit!
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