Chinese Hot and Sour Soup
Try this Chinese Hot and Sour Soup recipe, or contribute your own. "Chinese" and "Soups" are two of the tags cooks chose for Chinese Hot and Sour Soup.
Yield: 4 Servings Ready in 1 hours
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|1/2 tsWhite pepper|
|3 Dried wood ears|
|1 3" square bean curd, sliced|
|1/4 lbPork butt|
|1/2 tsRice wine or dry sherry|
|2 ozFresh mushrooms, sliced|
|2 tsWhite vinegar and adjust|
|3 cHot water|
|6 1/2 cChicken broth or white|
|1 tsSesame oil|
|1 tbSesame oil|
|1/4 cWater chestnuts|
|1/2 tsBlack pepper|
|1 Egg; beaten|
|1/4 cShredded bamboo shoots|
|20 Dried tiger lily buds|
|2 tbWorcestershire Sauce|
Chinese Hot and Sour Soup Preparation
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.
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