Peking Egg Drop Soup Recipe
Peking Egg Drop Soup is a delicious soup that boasts of a pleasant flavor. I serve this soup often for the parties I host. Try this recipe for Peking Egg Drop Soup!
Ingredients
1/4 pound lean pork shoulder, cut into fine strips
2 ounces bamboo shoots, finely sliced
4 or 5 dried black Chinese mushrooms, soaked 30 minutes in warm water and cut into small pieces
2 tablespoons vinegar
2 teaspoons soy sauce
1/4, teaspoon (or| less) ground pepper
1 quart chicken broth
1/2 teaspoon salt (or salt to. taste)
1 1/2 tablespoons cornstarch in 2 tablespoons water
1 egg, beaten
Directions
Brown the strips of pork well in the wok or in a large saucepan.
Add bamboo shoots, mushrooms, vinegar, soy sauce, pepper, chicken broth, salt, and cornstarch mixture.
Bring mixture to a full boil, stirring constantly.
Reduce heat.
Add egg, a small amount at a time, stirring with a fork to separate it into shreds as it coagulates.
Remove from heat and serve at once.
Add bamboo shoots, mushrooms, vinegar, soy sauce, pepper, chicken broth, salt, and cornstarch mixture.
Bring mixture to a full boil, stirring constantly.
Reduce heat.
Add egg, a small amount at a time, stirring with a fork to separate it into shreds as it coagulates.
Remove from heat and serve at once.
