Suān là Tāng
Sichuan Hot and Sour Soup
Submitted By: Taz
Ingredients:
7 Cups Chicken Broth
6 Dried Black Fungus (aka: Wood Ear Mushroom)
6 Dried Shitake Mushrooms
5 Dried Lily Buds
1 Cake Firm Tofu - chopped into ¼ in ribbons
½ Cup Bamboo Shoots - sliced into thin ribbons
½ lb Pork Tenderloin - cut into ¼ in ribbons
1 Cup + 2 Tbs Soy Sauce
½ Cup Rice Wine Vinegar
4 Tbs Red Wine Vinegar
4 tsp Toasted Sesame Oil
4 Tbs Corn Starch
4 Green Onions - chopped
1 Egg - beaten
Kosher Salt to taste
Ground White Pepper to taste
-OPTIONAL-
Hot Chile Oil to taste
Preparation:
- Place dried fungus, mushrooms, and lily buds in a bowl and cover with boiling water - Let soak for 20 minutes and then remove and cut off any woody ends and slice into thin strips (Save ½ cup of soaking liquid for pork marinade)
- Mix together ½ cup mushroom soaking liquid, 2 tsp soy sauce, 1 tsp sesame oil, and corn starch in a bowl until smooth - Add Pork - Mix to coat well - Allow pork to marinate for 20 minutes
- Place a 6 - 8 quart stock pot over medium high heat - Add chicken broth and bring to a boil
- Add bamboo shoots, fungus, mushrooms, lily buds, and tofu - Return to a boil
- Sir in salt, vinegars, the remaining soy sauce and sesame oil – Return to a boil
- While continually stirring, add the pork and marinade - Return to a boil
- Remove from heat and while slowly stirring in one direction, add the egg slowly so that it instantly cooks in 'ribbons'
- Add green onion and white pepper to taste
- Adjust seasoning and serve with a drizzle of hot chile oil and a few slices of extra green onion if desired
