COLLECTION: Hot and Sour soup

matches. (1/4 inch square by 1-2 inches) This is

most easily done by slicing the pork, then laying

the slices overlapping each other at an angle and

cutting these at a reverse angle.

(

4) Marinate the pork in mixture A for 15 minutes.

Then use 2 Tbsp oil to stir-fry the meat until the

color changes. Set the meat aside.

(5) Shred and cube the other ingredients.

(

6) Bring mixture B to a boil and add the black mush-

room, bamboo shoots, wood ear, bean curd, and gol-

den noodles. Cook for 3 minutes. Add the meat,

then add mixture C. Add the beaten egg while

stirring to disperse the egg in sheets and fila-

ments. Add mixture D, and cook another minute.

(7) Serve hot.

NOTES

Bean curd must be fresh. If you cannot get it fresh, omit

it.

You will need at least 6 bowls (soup bowls are OK), 1 large

bowl, and either a two-handled wok or a large sauce pan.

Don't attempt this with a one-handled wok because it will be

filled with boiling soup and is almost certain to spill.

Hot and sour soup is a generic soup type, so you can make

many variations on this soup. To control the spiciness,

adjust the ratio between mixture D and mixture B. Changing

the ratios inside mixture D changes the nature of the soup.

Finally, you can add a lot more ingredients if you want.

The critical ingredients are the golden needles, bamboo

(although almost any variety can be good), mushrooms (or

fungus of some sort), and pork shreds. Experiment with dif-

ferent kinds of fungus and bamboo. Adding other mild veget-

ables is usually a success.

RATING

Difficulty: easy but tedious. Time: 1-2 hours (lots of

preparation, little cooking) Precision: measure the

ingredients.

HOT AND SOUR SOUP

HOTSOUR-SOUP-1 - Szechuan hot and sour soup

I have seldom been to a Chinese restaurant without having

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Soup Recipes 1