Real sour-hot soup (suan la tang)


"Chinese recipe - Discover how to cook this Chinese recipe free. Ideas for dinner to cook a healthy recipe. Delicious Chinese recipe. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: rokaya

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


393 people have saved this recipe

Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



5 Dried black mushrooms
15 Pieces cloud ear fungus
30 Pieces dried lily flower
6 c Chicken stock
1 c Mushroom liquid
6 tb Clear rice vinegar
3 tb Thin soy
1 ts Freshly ground black pepper
1/4 lb Lean pork
1 ts Dry sherry or rice wine
1 ts Thin soy
1/2 ts Sugar
Cornstarch to coat
1/2 c Shredded bamboo
2 Cakes bean curd, shredded
2 tb Peanut oil
4 tb Cornstarch (mixed as paste
-with
5 tb Cold stock or water)
2 Eggs, beaten
4 Scallions, diced
1/4 c Sesame oil

Preparation: Soak mushrooms, cloud ear, and lily flowers separately
in hot water for 25 to 30 minutes or until soft. Reserve mushroom
liquid in amount specified above. Next remove stems from mushrooms;
discard. Pick off tough ends of cloud ear; discard ends; coarse chop
cloud ear. Remove tough ends of lily flowers; cut flowers in half.
Set aside until ready to begin cooking.

Slice pork thin, then cut into fine shreds. Place in small bowl, to
which also add wine, soy sauce and sugar; mix well with fingers. Add
cornstarch and mix again to coat evenly. Slice bean curd in thirds,
cut each slice in half, then cut each half into shreds.

Mix up cornstarch paste with cornstarch and stock or water; set aside.

Combine stock, mushroom liquid, vinegar, soy and black pepper. Bring
to simmer; add shredded bean curd; mix with chopsticks to keep bean
curd from sticking together. Simmer for 2 minutes.

While stock is simmering, heat wok and add peanut oil. Heat oil for 10
seconds; then add shredded pork; stir vigorously with spatulas until
pork loses its brown color and turns white. At this point, add
mushrooms, cloud ear, lily flower and bamboo. Stir for 15 seconds
over high heat; add to stock.

Bring stock back to simmer and slowly thicken with cornstarch mixture,
adding a little at a time until desired thickness is reached. Remove
from heat and slowly add beaten egg, dripping and folding a little at
a time. Top soup with diced scallions and sesame oil. Serve
immediately.

Posted by Fred Peters.

Browse by categories


Celebrity Chefs Recipes (cooking)


Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Celebrity chefs

Mario Batali
(celebrity chef)

Mario Batali

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

See all celebrity chefs

Celebrity chefs

Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes

recipes
Chocolate recipes

Chocolate recipes

Chocolate recipes

Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...

Discover the lastest recipes

recipes
Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes