Chinese Hot and Sour Soup Recipe Video

Summary

Preparation Time1 Hr 0 MinCooking Time35 Min
Ready In1 Hr 35 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Pork100 Gram, half frozen and thinly sliced
For marinade
 Shaoxing wine1 Teaspoon
 Water1⁄2 Teaspoon
 Light soy sauce1 Teaspoon
 Sugar1 Pinch
 Cornstarch1 Teaspoon
 Sesame oil1 Teaspoon
For soup
 Bamboo shoot1 Tablespoon, julienned
 Chinese dried mushroom2 Medium, washed, soaked, drained and thinly sliced
 Fungus1 Medium, washed, soaked, drained and thinly sliced
 Ginger slices2 Medium, julienned
 Tofu150 Gram, washed and rinsed, thinly sliced
 Water1 Teaspoon
 Egg1 Medium, beaten
 Boiling water600 Milliliter
 Dark soy sauce1⁄3 Teaspoon
 Lee kum kee chilli bean sauce3 Tablespoon
 Chicken powder2 Teaspoon
 Sugar1⁄2 Teaspoon
 Salt3⁄4 Teaspoon
For thickener
 Cornstarch7 Teaspoon
 Water5 Teaspoon
For soup bowl
 Coriander leaves2 Large, torn into small pieces
 Chinkiang vinegar2 Teaspoon
 White vinegar essence1 Teaspoon
 White pepper1⁄3 Teaspoon
 Chili oil1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 167 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.6%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 63 mg

Sodium 1495.3 mg62.3%

Total Carbohydrates 18 g5.9%

Dietary Fiber 1.3 g5.1%

Sugars 2.8 g

Protein 9 g18.3%

Vitamin A 2.4% Vitamin C 1%

Calcium 2.8% Iron 12.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Care fully cut the half frozen pork horizontally first in thin slices and further cut the slices into strips.
2. In a small bowl, place pork with all the ingredients for the marinade and mix well.
3. Cover and refrigerate the meat for 1 hour.
4. Cut the Chinese mushroom into thin strips.
5. Cut the hard part of fungus and discard, cut the remaining soft part, stack it and slice thinly.
6. Cut the ginger in thin strips.
7. Cut the tofu in thin slices lengthwise and cut each slice into strips, soak tofu strips in water.
8. In a small bowl, stir the thickening ingredients to form paste.
9. In another bowl, beat the egg with 1 teaspoon of water.
10. In soup bowl, place all the soup bowl ingredients.

MAKING
11. In a saucepan, bring water to boil, put bamboo strips.
12. Reduce the heat to medium and cook for 2 minutes.
13. Using a perforated ladle, remove the bamboo strips, wash, rinse and drain, set aside.
14. In hot non-stick pan, heat 2 teaspoon of oil over medium high heat.
15. Add ginger and push to the side of the pan.
16. Put pork in the pan, spread and allow to cook one side for 1 minute.
17. Flip the meat and stir to separate.
18. Add mushrooms, fungus and bamboo and stir well.
19. Pour 600 ml of boiling water and reduce the heat.
20. Add both the soy sauce, bean sauce, chicken powder, sugar and salt.
21. Raise the heat to high and stir in the thickener.
22. As the liquid boils, reduce the heat, stirring continuously.
23. Pour in the beaten egg, and stir as it starts to set.
24. Raise the heat and add tofu and bring to boil.

SERVING
25. In soup bowl with coriander leaf mixture, pour the hot soup, stir well. Serve immediately.
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