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Chinese hot and sour soup
Chinese hot and sour soup with pork, black fungus, carrot & celery |
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If you have not visited the Chinese hot and sour soup introduction page, please do so first before attempting any Chinese hot and sour soup.
This is a recipe for a big pot of Chinese hot and sour soup. If you are serving a big family, try this recipe.
Never heard of black fungus? Substitute with Chinese black mushrooms or shiitake mushrooms.
Ingredients
100g lean pork
20g black fungus
2 pieces ginger
30g carrot
30g celery
2 eggs, beaten
6 cups soup stock
2 tbsp cornstarch mixture
2 tbsp cooking oil
Seasonings
1.5 tsp salt
1 tbsp pepper
1 tbsp rice vinegar
Garnish
1 stalk spring onion, chopped
2 stalks coriander, chopped
Directions
- Soak the black fungus until soft
- Clean the lean pork, black fungus, carrot and celery, coriander and ginger
- Cut the pork, black fungus, carrot and celery into thin strips
- Chop the coriander and ginger finely
- Bring a pot of water to a boil and add the pork, fungus, carrot and celery to cook for about 5 minutes
- Drain and leave aside
- Heat the cooking oil in a pot and fry the ginger till brown
- Add the pork strips, black fungus, carrot and celery strips and fry quickly
- Add the soup stock and bring to a boil
- Add the salt and pepper to taste
- Thicken the soup with the cornstarch mixture to the desired consistency
- Remove from heat and stream the beaten egg in using a pair of chopsticks
- Place the rice vinegar into the serving bowl and pour the soup over it
- Give it a quick mix
- Garnish with the chopped spring onion and coriander
- Serve
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