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Hot and pungent soup
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Ethnic, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | Oil for deep-frying | | 1/4
| cup | Raw pork, shredded | | 2
| tbsp | Plus | | 1
| tsp | Cornstarch | | 1
| tbsp | White wine vinegar | | 1 1/2
| tbsp | Sugar | | 1/2
| tsp | Msg | | 1/2
| tsp | Salt | | 1/2
| tsp | White wine | | 1/2
| tsp | Black pepper | | 1/4
| cup | Shredded bamboo shoots | | 1/4
| cup | Shredded wood ears | | 1/4
| cup | Sliced fresh mushrooms | | 3/4
| cup | Shredded tofu | | 1
| | Egg, lightly beaten | | 1 1/2
| tsp | Sesame oil |
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Procedures:
| 1 | Recipe by: the wok heat oil until almost smoking in a wok. | | 2 | Toss shredded pork w/ 1 tsp. cornstarch & deep-fry for 10 sec. | | 3 | Remove from oil & drain on paper towels. | | 4 | Heat 3 cups water to boiling in med. saucepan. | | 5 | Dissolve remaining 2 tbs. | | 6 | Cornstarch in small amount of water; keep at hand. | | 7 | Add the vinegar, sugar, msg, salt, white wine, black pepper, bamboo shoots, soaked wood ears, mushrooms, & tofu to boiling water. | | 8 | As soon as the mixture returns to a boil, remove from heat & add the cornstarch mixture. | | 9 | While stirring, pour in beaten egg & sesame oil; the egg will break into shreds. | | 10 | Add the pork. | | 11 | Taste for seasoning. | | 12 | If you wish the soup to taste more sweet or sour, add more sugar or vinegar to taste. |
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