Peking Hot And Sour Soup Recipe
Do not fear when you have to impress a crowd. This Peking Hot And Sour Soup recipe is a lifesaver. The Peking Hot And Sour Soup can be considered the gem of the Chinese cuisine. Stock up on bags full of Pork as you will want to make this Peking Hot And Sour Soup a lot. It is an effortless Appetizer. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
4 oz lean pork
1 tsp Chinese rice wine
1/2 tsp tapioca starch
4 Chinese dried mushrooms
2 Tbs dried tree ears
1/4 cup dried lily flowers
1/4 cup bamboo shoots
1 Tbs Szechuan preserved vegetable
1 cake fresh bean curd
4 cups chicken broth
1/2 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
2 Tbs Chin Kiang vinegar
1/4 tsp white or black pepper
2 Tbs tapioca starch dissolved in 3 Tbs water
1 egg, beaten
1 tsp sesame oil
1 stalk scallion, chopped
Directions
Shred the pork into thin, 2 inch long (5 cm) strips.
Mix the shredded pork with the wine and tapioca starch.
Soak the Chinese mushrooms, tree ears, and lily flowers in hot water in separate bowls for about 15 to 20 minutes.
Cut off and discard the stems from mushrooms and shred them; break or cut the large pieces of tree ears into smaller pieces; and cut the lily flowers in halves.
Shred the bamboo shoots.
Slice and then shred the Szechuan preserved vegetable.
Shred the bean curd into long lean strips.
Put chicken broth, salt, sugar, soy sauce, and the shredded Szechuan preserved vegetable in a saucepan and bring to a boil.
Stir in the pork mixture.
After boiling for 1 minute, add the shredded mushrooms, tree ears, lily flowers, and shredded bamboo shoots.
Boil for another minute.
Add the shredded bean curd, vinegar, and pepper.
Bring the soup to a boil again.
Stir in the well mixed tapioca starch until it thickens.
Mix in beaten egg and remove from heat immediately.
Garnish with sesame oil and scallion.
Mix the shredded pork with the wine and tapioca starch.
Soak the Chinese mushrooms, tree ears, and lily flowers in hot water in separate bowls for about 15 to 20 minutes.
Cut off and discard the stems from mushrooms and shred them; break or cut the large pieces of tree ears into smaller pieces; and cut the lily flowers in halves.
Shred the bamboo shoots.
Slice and then shred the Szechuan preserved vegetable.
Shred the bean curd into long lean strips.
Put chicken broth, salt, sugar, soy sauce, and the shredded Szechuan preserved vegetable in a saucepan and bring to a boil.
Stir in the pork mixture.
After boiling for 1 minute, add the shredded mushrooms, tree ears, lily flowers, and shredded bamboo shoots.
Boil for another minute.
Add the shredded bean curd, vinegar, and pepper.
Bring the soup to a boil again.
Stir in the well mixed tapioca starch until it thickens.
Mix in beaten egg and remove from heat immediately.
Garnish with sesame oil and scallion.
