Peking Egg Drop Soup
|Lean pork shoulder||1⁄4 Pound, cut into strips|
|Bamboo shoots||2 Ounce, finely sliced|
|Dried black chinese mushrooms||5|
|Soy sauce||2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Chicken broth||1 Quart|
|Cornstarch||1 1⁄2 Tablespoon (In 2 Tablespoons Water)|
|Egg||1 , beaten|
Brown the strips of pork well in the wok or in a large saucepan.
Add bamboo shoots, mushrooms, vinegar, soy sauce, pepper, chicken broth, salt, and cornstarch mixture.
Bring mixture to a full boil, stirring constantly.
Add egg, a small amount at a time, stirring with a fork to separate it into shreds as it coagulates.
Remove from heat and serve at once.