HOT AND SOUR SOUP 4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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1/2 lb Boneless pork
3 tb Soy sauce
8 Dried lily buds
4 Dried tree ears
4 Dried mushrooms
6 c Homemade chicken broth
3 tb Rice wine vinegar
1/2 ts Pepper
8 oz Fresh tofu
1 tb Cold water
1 tb Cornstarch
1 Beaten egg
2 tb Thinly sliced green onion

Partially freeze pork; cut pork into 1×1/4-inch
strips. Sprinkle meat with 1 tablespoon of the soy
sauce. Meanwhile, in three bowls soak lily buds,
mushrooms, and tree ears in enough hot water to cover
for 30 minutes. Drain lily buds, mushrooms, and tree
ears. Cut off and discard tough stem end of lily buds.
Slice each lily bud into 1-inch lengths. Thoroughly
rinse tree ears under running water; drain well. Cut
off and discard stems. Cut mushrooms and tree ears
into thin strips. In large saucepan bring chicken
broth to boiling; stir in pork, the remaining soy
sauce, lily buds, mushrooms, tree ears, rice wine
vinegar and pepper. Simmer covered, 10 minutes. Slice
tofu into 1/4 inch wide strips. Add to soup simmer,
covered, 3 minutes more. Blend cold water into
cornstarch. Stir into soup.
Pour egg slowly into hot soup in a thin stream,
beating constantly with fork till egg cooks and shreds
finely. Cook soup till slightly thickened and bubbly.
Remove from heat. Stir in thinly sliced green onion.
6-8 servings

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