Hot and Sour Soup - Szechuan
By: Anonymous
Published: Tuesday, December 1, 2009 - 1:20am

Ingredients




3 Dried wood ears
20 Dried tiger lily buds
3 cups Hot water
1/4 pound Pork butt
1/2 teaspoon Rice wine or dry sherry
1/2 teaspoon Cornstarch
1 teaspoon Sesame oil
1 teaspoon Salt
2 ounces Fresh mushrooms, sliced
1/4 cup Shredded bamboo shoots
1 3" square bean curd, sliced
2 tablespoons Worcestershire sauce
2 teaspoons White vinegar and adjust
5 tablespoons Cornstarch
5 tablespoons Water
1 Egg, beaten
1/2 teaspoon Black pepper
1/2 teaspoon White pepper
1 tablespoon Sesame oil
6 1/2 cups Chicken broth or white veg stock
1/4 cup Water chestnuts

Preparation

1 Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. 2 Remove stems from softened wood ears. Shred wood ears with a cleaver. 3 Slice pork into thin strips. Use a cleaver to chop strips into shreds. 4 Combine marinade ingredients in a small bowl. Add pork shreds; mix well. 5 Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. 6 Bring to a boil over high heat; reduce heat to medium. Add mushrooms, waterchestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4minutes. Add pork shreds with marinade and bean curd. Bring to a boil. 7 Addworcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over mediumheat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.