Ingredients hot and sour soup traditional
soup base
1 lb pork tenderloin
8 oz box of tofu firm
2 eggs
2 tbsp soysauce
2 tbsp rice vinegar do not substitute
1 tbsp sugar
1 tsp white pepper
2 stalks green onion
2 tbsp chili oil
2 tbsp sesame oil
2 liter chicken broth
1/4 cup Chinese black vinegar don't substitute
8 oz can of bamboo shoots
thickener
1 tbsp cornstarch
1/3 cup cool water
soaking
2 liter water divided into two for soaking
1 1/2 cup or handful of wood ear (Chinese black mushroom)
1 1/2 cup or handful dried lily bulbs
how to make hot and sour soup traditional
Add chicken stock, soy sauce, rice vinegar, Chinese black vinegar, chili oil, white pepper, sugar, sesame oil, slice pork loin into strips about 1/4 inch by 2 inch long add top a pot to boil 6 quart pot
Soak wood ears and lily bulbs in separate containers for about 20-30 minutes drain add to pot should be boiling good
Cut tofu into 1/4 inch wide by 2 inch long strips add the remaining ingredient bamboo shoots except eggs and cornstarch, water and green onions
Beat eggs set aside, mix cornstarch in cool water1/3 cup this is your thickener set aside but close, stir pot clockwise pour in eggs, then don't hesitate add thickener stirring constantly till thick
When its thicken taste add more vinegar and chili oil to taste garnish with onions serve hot
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