Marty Feins' Hot Sour Soup

Directions

1. 1

   1/2 c Cloud ears 1/2 c Golden needles -(tiger lillies) 1/2 lb Roast pork, shredded 7 tb Cornstarch in 1 cup water 1/2 c Sherry1 2 Bean curds

2. 2

   Shred ears, halve needles

3. 3

   Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside

4. 4

   Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside

5. 5

   Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears

6. 6

   Boil 1 minute, mix rest of cornstarch with water and add to soup

7. 7

   use water from ears and needles for mixing) lower heat, add vinegar mixture, adjust seasoning

8. 8

   slowly stir in beaten eggs, garnish with cut scallions