Hot & Sour Soup 6

• 3/4 cloves pork shoulder sliced
• 3/4 cup sauce soy, light
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil sesame
• 1 quart stock chicken
• 2 ounces fungus root ear
• 2 ounces mushrooms black, soaked, in warm water
• 2 ounces bamboo shoots
• 1/4 cup wine rice or, 1/4 c sherry
• 2 tablespoons sauce soy, dark
• 1/2 tablespoon sugar
• 2 tablespoons vinegar
• 3 ounces bean curd diced
• 2 large eggs beaten
• 1 x salt to taste
• 1 x white pepper white (to taste)
• 1 teaspoon vegetable oil hot pepper
• 2 tablespoons scallions, spring or green onions slivered

1. Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes.
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.

pork shoulder, sauce soy, cornstarch, vegetable oil sesame, chicken, root, mushrooms black, bamboo shoots, wine rice, sauce soy, sugar, vinegar, curd diced, eggs, salt, white pepper, vegetable oil, scallions

Taken from recipeland.com/recipe/v/hot-amp-sour-soup-6-33508 (may not work)