Chinese hot and sour soup
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Chinese hot and sour soup
  Chinese    Soups  
Last updated 6/12/2012 1:14:50 AM. Recipe ID 43917. Report a problem with this recipe.
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      Title: Chinese hot and sour soup
 Categories: Chinese, Soups
      Yield: 4 Servings
 
      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
 
  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.
 




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Recipe ID 43917 (Apr 03, 2005)

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