Hot & Sour Soup 6
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Description: Contains fungus, mushrooms, sherry, soy, vinegar, and Boston butt.
RecipeSource: Hot & Sour Soup 6 RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * HOT & SOUR SOUP 6 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb Boston butt, sliced 3/4 c Sauce, soy, light 2 tb Cornstarch 2 tb Oil, sesame 1 qt Broth, chicken 2 oz Fungus, root ear 2 oz Mushrooms, black, soaked -- in warm water 2 oz Shoots, bamboo 1/4 c Wine, rice OR 1/4 c Sherry 2 tb Sauce, soy, dark 1/2 tb Sugar 2 tb Vinegar 3 oz Bean curd, diced 2 lg Eggs, beaten Salt (to taste) Pepper, white (to taste) 1 t Oil, hot pepper 2 tb Scallions, slivered Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes. Bring chicken broth to a boil, then add the pork and marinate mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil. Heat thoroughly and add bean curd, then drizzle in the beaten egg. Soup is done when bean curd expands (about 5 minutes). Drizzle in the hot oil and garnish with scallions. Source: Great Chefs of New Orleans, Tele-record Productions - 1983 :
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |