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Categories:
water pork butt rice wine cornstarch sesame oil salt mushrooms bamboo shoots curd Worcestershire sauce white vinegar cornstarch water egg black pepper white pepper sesame oil chicken broth water chestnuts
Viewed: 47 - Published at: a year agoIngredients
- 3 dried wood ears
- 20 tiger lily buds Dried
- 3 cups hot water
- 1/4 pound pork butt
- 1/2 teaspoon rice wine or dry sherry
- 1/2 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 2 ounces fresh mushrooms sliced
- 1/4 cup bamboo shoots Shredded
- 1 square bean curd sliced
- 2 tablespoons worcestershire sauce
- 2 teaspoons white vinegar and adjust
- 5 tablespoons cornstarch
- 5 tablespoons water
- 1 egg beaten
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
- 6 1/2 cups chicken broth or white veg stock
- 1/4 cup water chestnuts
Method
- 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, waterchestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4minutes. Add pork shreds with marinade and bean curd. Bring to a boil.
- Addworcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over mediumheat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.
