Side Pannel
Chinese Hot and Sour Soup
Chinese Hot and Sour Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Soups
Ingredients List
- 3 Dried wood ears
- 20 Dried tiger lily buds
- 3 c Hot water
- 1/4 lb Pork butt
- MARINADE:
- 1/2 ts Rice wine or dry sherry
- 1/2 ts Cornstarch
- 1 ts Sesame oil
- 1 ts Salt
- 2 oz Fresh mushrooms, sliced
- 1/4 c Shredded bamboo shoots
- 1 3" square bean curd, sliced
- 2 tb Worcestershire sauce
- 2 ts White vinegar and adjust
- 5 tb Cornstarch
- 5 tb Water
- 1 Egg, beaten
- 1/2 ts Black pepper
- 1/2 ts White pepper
- 1 tb Sesame oil
- 6 1/2 c Chicken broth or white
- -stock
- 1/4 c Water chestnuts
Directions
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.
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.
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