Hot & Sour Soup
|Rice wine/Dry sherry||1⁄2 Teaspoon|
|Hot water||3 Cup (48 tbs)|
|Pork butt||1⁄4 Pound|
|Sesame oil||1 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Water||5 Cup (80 tbs)|
|Mushrooms/1/2 (4 ounce) can drained sliced mushrooms||2 Ounce, sliced|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Shredded bamboo shoots||1⁄4 Cup (4 tbs)|
|Shredded carrot||2 Tablespoon|
|Bean curd square||1 , thinly sliced (3 Inch)|
|Worcestershire sauce||2 Tablespoon|
|Egg||1 , beaten|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Sesame oil||1 Tablespoon|
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 5 cups water and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, carrot, 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.