Title: Chinese Hot and Sour Soup
Categories: Chinese Soup
Yield: 4 Servings
| 3 | | Dried wood ears |
| 20 | | Dried tiger lily buds |
| 3 | c | Hot water |
| 1/4 | lb | Pork butt |
| | | MARINADE: |
| 1/2 | ts | Rice wine or dry sherry |
| 1/2 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| 1 | ts | Salt |
| 2 | oz | Fresh mushrooms, sliced |
| 1/4 | c | Shredded bamboo shoots |
| 1 | | 3" square bean curd, sliced |
| 2 | tb | Worcestershire sauce |
| 2 | ts | White vinegar and adjust |
| 5 | tb | Cornstarch |
| 5 | tb | Water |
| 1 | | Egg, beaten |
| 1/2 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1 | tb | Sesame oil |
| 6 1/2 | c | Chicken broth or white stock |
| 1/4 | c | Water chestnuts |
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 salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water
chestnuts, bamboo shoots, 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.