Sour-Hot Soup (Suan la Tang)
| Yield: | 6 Servings |
| Categories: | Chinese, Soups, Pork |
| 5 | Dried black mushrooms | |
| 15 | Pieces cloud ear fungus | |
| 30 | Pieces dried lily flower | |
| 6 | c | Chicken stock |
| 1 | c | Mushroom liquid |
| 6 | tb | Clear rice vinegar |
| 3 | tb | Thin soy |
| 1 | ts | Freshly ground black pepper |
| 1/4 | lb | Lean pork |
| 1 | ts | Dry sherry or rice wine |
| 1 | ts | Thin soy |
| 1/2 | ts | Sugar |
| Cornstarch to coat | ||
| 1/2 | c | Shredded bamboo |
| 2 | Cakes bean curd, shredded | |
| 2 | tb | Peanut oil |
| 4 | tb | Cornstarch (mixed as paste with |
| 5 | tb | Cold stock or water) |
| 2 | Eggs, beaten | |
| 4 | Scallions, diced | |
| 1/4 | c | Sesame oil |
Advertisement