Hot& Sour Soup 6
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 Sh...
Ingredients
- 3/4lbboston butt, sliced
- 3/4cup sauce, soy, light
- 2tbsp cornstarch
- 2tbsp oil, sesame
- 1qt broth, chicken
- 2ozfungus, root ear
- 2ozmushrooms, black, soaked
- 1/4cup wine, rice or
Directions
- 1
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
- 2
Bring chicken broth to a boil, then add the pork and marinate mixture
- 3
Add fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil
- 4
Heat thoroughly and add bean curd, then drizzle in the beaten egg
- 5
Soup is done when bean curd expands (about 5 minutes)
- 6
Drizzle in the hot oil and garnish with scallions
- 7
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen