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LOCATION: Recipes >> Asian >> Hotsour Soup 11

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1/4 cup pork, shredded
3 tablespoons corm starch
1 teaspoon sherry
2 large dried black mushrooms
1/4 cup dried wood ears
1/4 cup dried tiger lily stems
1/2 cup cold water
1/2 cup bamboo shoots, shredded
1-2 tablespoons oil
1 tablespoon soy sauce
6 cups chicken broth
2 tablespoons cider vinegar
2 tablespoons dark soy sauce
1/2 cup bean curd., 1 inch cubes
1 egg lightly beaten
8 drops of Tabasco sauce ( or as much as you wish for spicy soup)
1 Tablespoons sesame oil
2 teaspoons chopped scallions

Mix the pork with sherry and 1 teaspoon of the corn starch.Soak
wood ears, mushrooms, tiger lillies with boiling water. cover and
soak for 15 minutes. cut any of these up in a way that is desirable
to you. Mix the remaining cornstarch with 1/2 cup of cold water
and set aside. Use a large pot which will eventually cook the coup
and add oil. Heat oil and add pork. Cook several minutes until pink
is gone. Add the mushrooms, wood ears, tiger lillies, bamboo shoots,
light soy sauce and cook for about 1 minute. Add the chicken broth
and dark soy sauce. cook until soup becomes well heated. Add cider
vinegar. Add Bean curd. As soon as the soup begins to boil, stir
in the well-stirred cornstarch mixture until the soup thickens.
Add the Tabasco sauce. Add tofu. Mix in the beaten egg, stirring
constantly. Taste the soup and adjust the vinegar, tabasco, soy
sauce if needed. Add the seame oil and scallions.


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