Peking Hot And Sour Soup Using Chinese Rice Wine
|Lean pork||4 Ounce|
|Chinese rice wine||1 Teaspoon|
|Tapioca starch||1⁄2 Teaspoon|
|Chinese dried mushrooms||4|
|Dried tree ears||2 Tablespoon|
|Dried lily flowers||1⁄4 Cup (4 tbs)|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Szechuan preserved vegetable||1 Tablespoon|
|Fresh bean curd||1|
|Chicken broth||4 Cup (64 tbs)|
|Light soy sauce||1 Teaspoon|
|Vinegar||2 Tablespoon (Use Chian Kiang)|
|Pepper||1⁄4 Teaspoon (Use White Or Black)|
|Tapioca starch||2 Tablespoon|
|Egg||1 , beaten|
|Sesame oil||1 Teaspoon|
|Scallion stalk||1 , chopped|
Shred the pork into thin, 2 inch long (5 cm) strips.
Mix the shredded pork with the wine and tapioca starch.
Soak the Chinese mushrooms, tree ears, and lily flowers in hot water in separate bowls for about 15 to 20 minutes.
Cut off and discard the stems from mushrooms and shred them; break or cut the large pieces of tree ears into smaller pieces; and cut the lily flowers in halves.
Shred the bamboo shoots.
Slice and then shred the Szechuan preserved vegetable.
Shred the bean curd into long lean strips.
Put chicken broth, salt, sugar, soy sauce, and the shredded Szechuan preserved vegetable in a saucepan and bring to a boil.
Stir in the pork mixture.
After boiling for 1 minute, add the shredded mushrooms, tree ears, lily flowers, and shredded bamboo shoots.
Boil for another minute.
Add the shredded bean curd, vinegar, and pepper.
Bring the soup to a boil again.
Stir in the well mixed tapioca starch until it thickens.
Mix in beaten egg and remove from heat immediately.
Garnish with sesame oil and scallion.