Ingredients
-
4
-
5
-
2
-
10
-
2
-
1/2
-
3
-
1
-
3
-
1/2
-
-
-
-
-
Directions
Hot and Sour Soup, I got this from an Asian cooking cook book many years ago, and it’s so good!, I got this from an Asian cooking cook book many years ago, and it’s so good!
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Steps
|
1
Done
|
Freeze the Pork Tenderloin For About 30 Minutes. Slice Into Very Thin Strips. Refrigerate. |
|
2
Done
|
Put the Tree Ear Mushrooms in a Small Bowl and the Shiitake in Another. Pour Boiling Water Over Each and Set Aside to Re-Hydrate For About 30 Minutes. |
|
3
Done
|
Meanwhile, Combine the Broth, Garlic, and Ginger in a Large Saucepan. Crush the White Part of 1 Scallion With the Side of a Knife. Add to the Pan, Cover and Simmer For 15 Minutes. |
|
4
Done
|
Thinly Slice the Remaining Scallions and Reserve. Remove the Mushrooms from the Water and Discard the Liquid. Squeeze Excess Moisture from the Shiitake Mushrooms and Thinly Slice. |
|
5
Done
|
Remove the Garlic, Ginger, and Scallions from the Broth and Discard. Add the Mushrooms, Soy, Vinegar, Pepper, and Salt and Bring to a Simmer. |
|
6
Done
|
Whisk in the Cornstartch Mixture, Bring to a Boil, and Then Simmer Over Medium Heat For 5 Minutes. |
|
7
Done
|
Pour the Egg Into the Soup and Stir Once to Make Delicate Threads. |
|
8
Done
|
Stir in the Remaining Scallions, Oil, Tofu, and Pork. Return to a Simmer. |
|
9
Done
|
Remove from Heat to Prevent Meat from Getting Tough. |
|
10
Done
|
Adjust Seasonings to Taste. Serve Immediately. |
