Chinese Hot and Sour Soup
| Yield: | 4 Servings |
| Categories: | Chinese, Soups |
| 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 |
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