Pekin Sour And Hot Soup Recipe
Try this version of amazingly delicious Pekin Sour And Hot Soup recipe. An effortlessly prepared appetizer recipe; the Pekin Sour And Hot Soup is a dish that you would surely love to talk about with us!
Ingredients
4-6 pieces lichen
1 Chinese mushroom
1 3/4-2 pints (U.S. 4 1/4-5 cups) chicken stock
4 tablespoons raw ham, pork or raw chicken, cut into thin strips
2 tablespoons canned bamboo shoots
Salt and white pepper
White wine vinegar
1 teaspoon cornflour
1 tablespoon water
1 egg
Directions
Soak the .lichen (mok ye) overnight in cold water and cut into not too small slices.
Soak the mushroom, stem discarded, for 1 hour, and slice into suitable pieces.
Bring the stock to the boil; add the pork or chicken and let simmer 2 minutes.
Then add the bamboo shoots.
Add a little salt and generous amount of pepper and the vinegar.
Cover and let simmer for 30 minutes.
Blend the cornflour and water, stir into the saucepan and let simmer 1 1/2 minutes.
Soak the mushroom, stem discarded, for 1 hour, and slice into suitable pieces.
Bring the stock to the boil; add the pork or chicken and let simmer 2 minutes.
Then add the bamboo shoots.
Add a little salt and generous amount of pepper and the vinegar.
Cover and let simmer for 30 minutes.
Blend the cornflour and water, stir into the saucepan and let simmer 1 1/2 minutes.
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