Chinese Spicy Hot And Sour Soup
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Chicken Stock1 cup
Bamboo Shoot (diced)1 cup
Ground Pork (lean)1 tsp
Soy Sauce1 tsp
White Sugar1 tsp
Salt1 tsp
Ground White Pepper2 tbsps
Red Wine Vinegar2 tbsps
Cornstarch3 tbsps
Water1 tsp
Sesame Oil2 tbsps
Green Onion (thinly sliced)Directions:
1
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes
2
After trimming off any tough stems, slice the mushrooms
3
With the fingers, shred the tiger lily stems
4
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan
5
Bring to a boil, and simmer for 10 minutes
6
Stir in soy sauce, sugar, salt, white pepper, and vinegar
7
Combine cornstarch with 3 tablespoons water
8
Add a little of the hot soup to the cornstarch, and then return all to the pan
9
Heat to boiling, stirring
10
Add the bean curd, and cook 1 to 2 minutes
11
Just before serving, turn off the heat
12
Stir the egg in gradually
13
Mix in sesame oil
14
Sprinkle each serving with scallions