Recipe 4 All: Chinese Hot & Sour Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Chinese Hot & Sour Soup Recipe

Chinese Hot & Sour Soup

Yield: 4 Servings
3  Dried wood ears
20  Dried tiger lily buds
3cups Hot water
¼lb Pork butt
½teaspoon Rice wine or dry sherry
½teaspoon Cornstarch
1teaspoon Sesame oil
1teaspoon Salt
2oz Fresh mushrooms, sliced
¼cups Shredded bamboo shoots
1  3" square bean curd, sliced
2tablespoon Worcestershire sauce
2teaspoon White vinegar and adjust
5tablespoon Cornstarch
5tablespoon Water
1  Egg, beaten
½teaspoon Black pepper
½teaspoon White pepper
1tablespoon Sesame oil
cups Chicken broth or white
¼cups 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.

Your Chinese Hot & Sour Soup is ready. Bon appetit!

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