Nguyên Liệu

4 servings

3 wood ears
20 lily buds, optional
1/4 pound pork loin

-----MARINADE-----

1 tablespoon dry sherry
1 teaspoon cornstarch
1 teaspoon sesame oil

-----SOUP-----

6 cups chicken stock
4 ounces fresh mushrooms, sliced
1/4 cup sliced water chestnuts
1/4 cup bamboo shoots, shređed
1/4 pound firm tofu
5 to 1 tablespoon rice wine vinegar
5 tablespoons cornstarch
5 tablespoons water
1 egg, beaten
1 to 1/2 teaspoon white pepper, to taste
1 tablespoon sesame oil

Cách Làm

Soak wood ears and lily buds in 3 cups hot water for 15 minutes;

Remove woody stems from both; shred wood ears with a cleaver.

Slice pork into thin strips; chop strips into shreds;

Combine marinade in a small bowl; ađ pork, mix well; let stand 15 minutes.

Combine chicken stock, 5 cups water and salt in a medium saucepan; bring to a boil over high heat; reduce heat to medium; ađ mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds; simmer 3 to 4 minutes;

Ađ pork with marinade and tofu; bring to a boil; ađ vinegar.

Dissolve cornstarch in 5 tablespoons water to make a paste; slowly stir into soup.

Cook over medium heat until soup thickens slightly; stir egg into soup; ađ white pepper and sesame oil.

Continue to ađ white pepper and vinegar to tastẹ

Serve hot.