Ingredients
- • 1/4 cup pork shredded pork
- • 3 T corn starch
- • 1 t sherry
- • 2 large dried black mushrooms
- • 1/4 cup dried wood ears
- • 1/4 cup dried tiger lily stems
- • 1/2 cup cold water
- • 1/2 cup bamboo shoots, shredded
- • 1-2 T oil
- • 1 T soy sauce
- • 6 cups Chicken Broth
- • 2 T cider vinegar
- • 2 T dark soy sauce
- • 1/2 cup bean curd, 1 inch cubes
- • 1 egg, lightly beaten
- • 8 drops Tabasco sauce (or as much as you wish for spicy soup to balance
- • flavors
- • 1 T sesame oil
- • 2 t chopped scallions
Instructions
- Directions:
- Mix the pork with sherry and 1 tsp corn starch(of the 3 TBS).
- Soak wood ears, mushrooms, tiger lillies with boiling water. Cover and
- soak for 15 minutes. Cut any of these up in a way that is desirable to you.
- The mushrooms are the only vegetable that require cutting up.
- Mix the remaining cornstarch with 1/2 cup of cold water and set aside.
- Use a large pot which will eventually cook the soup and add oil. Heat
- oil and add pork. Cook several minutes until pink is gone. Add the
- mushrooms, wood ears, tiger lillies, bamboo shoots, light soy sauce and cook
- for about 1 minute. Add the chicken broth and dark soy sauce. Cook until
- soup becomes well heated. Add cider vinegar. Add bean curd
- As soon as the soup begins to boil stir in the well-stirred cornstarch
- mixture until the soup thickens. Add the Tabasco sauce. Add Tofu.
- Mix in the beaten egg, stirring constantly
- Taste the soup and adjust the vinegar, tabasco, soy sauce combination to
- your desire.
- Add the sesame oil and scallions.
- NOTE: THE KEY TO A GOOD TASTE IS THE BALANCE BETWEEN THE HOT(TABASCO), THE
- SOUR(VINEGAR), AND THE SOY SAUCE. YOU MAY NEED TO EXPERIMENT TO FIT YOUR OWN
- TASTE. I usually double or triple this recipe. You can also use pepper
- instead of tabasco.
- # Servings: 4
