Red Emperors Hot and Sour Soup Recipe
by Chef Boy Logro
Ingredients:
100g Pork
3pcs. Dried Chinese mushrooms soaked in boiling water for 5 minutes and chopped
½ cup Peeled, uncooked shrimp
6 cups Chicken stocks
30g Bamboo shoots, sliced
30g Onion leeks, shredded
1 tsp. Salt
1 tsp. Pepper
1 tsp. Sugar
1 tsp. Dark mushroom soy sauce
½ tsp. Light soy sauce
1 ½ tbsp. Chinese Vinegar
1 tsp. Chili sauce
1 tsp. Sesame oil
1 jigger Chinese wine
1pc. Egg, well beaten
2 tbsp. Water mixed with 1 tablespoon cornstarch
Instructions:
1 Trim any fat from pork and slice into shreds about 2 inches long and less than ½ inch thick.
2 Soak mushroom in boiling water until softened. Place pork in large pot with shrimp and stock.
3 Bring to a boil and reduce heat to allow to simmer gently for 4-5 minutes. Add all remaining ingredients except for egg.
4 Add corn starch and water mixture. Cook further for 1-2 minutes over low heat.
5 Remove pan from heat and add egg gradually stirring gently until it forms threads in soup.
6 Mix spoonful of hot soup with cornstarch and water mixture and add to soup, stirring constantly.
7 Bring soup back to simmering point for 1 minute to thicken cornstarch. Serve immediately.
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