Hot & Sour Soup Recipe
The Hot & Sour Soup is a yummy and spicy soup preparation that will definitely be a winner at the next party you host. I served the Hot & Sour Soup last week for my friends and they loved it. Don€™t miss this superb Hot & Sour Soup recipe.
Ingredients
3 dried wood ears
20 dried tiger lily buds
3 cups hot water
1/4 lb. pork butt
Marinade:
1/2 teaspoon rice wine or dry sherry
1/2 teaspoon cornstarch
1 teaspoon sesame oil
1-1/2 cups chicken broth
5 cups water
1 teaspoon salt
2 oz. fresh mushrooms, sliced, or 1/2 (4-oz.) can drained sliced mushrooms
1/4 cup sliced water chestnuts
1/4 cup shredded bamboo shoots,
2 tablespoons shredded fresh carrot
1 (3-inch) square Bean Curd, thinly sliced
2 tablespoons Worcestershire sauce
1 teaspoon vinegar, if desired
5 tablespoons cornstarch
5 tablespoons water
1 egg beaten
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 tablespoon sesame oil
Directions
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 5 cups water and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, carrot, 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.
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 5 cups water and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, carrot, 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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