Hot and sour soup was originated in Sichuan over 1000 years ago. Nowadays, it has becomes so popular that you can even find it throughout Chinese restaurants in the US. Today we are going to make hot and sour soup. It’s a perfect soup for any seasons. And if you ever feel like you have no appetite and don’t want to eat anything. Hot and sour soup will be sure to bring your appetite back. No wonder it’s so popular!
For the pork:
3 oz pork lion, julienned
Pinch of salt
Pinch of white pepper
1 teaspoon of soy sauce
1 teaspoon cornstarch
1 tablespoon water
For the soup:
6 dried shiitake mushrooms, rehydrated
1 tablespoon of dried wood ear mushrooms, rehydrated, finely sliced
1/4 carrot, julienned
1/3 cup of bamboo shoots
1/2 teaspoon ginger, julienned
6 cups of chicken stock
3 tablespoons cornstarch slurry (3 tablespoons cornstarch and 3 tablespoons water)
2 eggs, beaten
1/3 block soft tofu, julienned
Scallions for garnish
1 tablespoon soy sauce
Pinch of salt
Pinch of sugar
3 1/2 tablespoons Chinkiang vinegar
1 teaspoon white pepper
1 tablespoon dark soy sauce
1 teaspoon sesame oil
Rehydrate the shiitake mushroom for overnight.
Rehydrate the dried wood ear mushrooms for 1 hour. I used to rehydrate wood ear mushrooms for overnight. Then I learned that we should not soak it in water for longer than 2 hours. Because otherwise, the wood ear mushrooms would develop harmful bacteria.
To prepare the pork, first julienne the pork lion. Marinate it for 10 minutes.
Then in a bowl, add the salt, white pepper, soy sauce, cornstarch, and water. Mix well. Transfer in the pork, thoroughly combined.
Thinly slice the ingredients: shiitake mushrooms, carrots, ginger, and tofu. Chop the scallions.
Crack 2 eggs in a bowl, then beaten.
Mix together sauce one, soy sauce, salt, and sugar.
Then mix together sauce two, Chinkiang vinegar, white pepper, dark soy sauce, and sesame oil.
Assemble the soup:
In a pot, add the chicken stock, and bring to a boil. Add sauce one. Mix well.
Transfer in the pork. Quickly break them up with your chopsticks. Cook over high heat for about 5 minutes. Skim off the form.
Then add shiitake mushrooms, wood ear mushrooms, carrots, bamboo shoots, and ginger. Cook over high heat for about 3 minutes until they are soften. Add the tofu and carefully stir. Cook over high heat for 2 minutes.
Pour in half of the cornstarch slurry. Then quickly stir. Add a little more and stir again. Then a little more until it becomes the right consistency.
Put in the sauce two.
Bring to a boil, slowly pour in the eggs in a circular motion, and slowly stir.
Lastly, add the scallions. Serve.