Sour Hot Soup
|Lean pork||4 Ounce|
|Bean curd||1 1⁄2 Ounce|
|Monosodium glutamate||1 Pinch|
|Cornflour||2 Teaspoon (Leveled)|
Cut the pork in fine slivers and break the beancurd into small pieces.
Bring the stock to the boil, add the pork, beancurd and dried mushrooms and simmer gently about 15-20 minutes, or until the pork is tender.
Stir in the seasonings and the vinegar.
Mix the cornflour smoothly with a little cold water; add to the soup and boil for 3 minutes, stirring constantly.
Before serving add the sherry.