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Monday, December 17, 2012,9:02 PM by
D.Sumithra

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PEKING HOT SOUR SOUP

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Squeeze mushrooms dry and remove stems. Cut mushroom caps into thin strips.
  • Bring stock to the boil and add pork and mushrooms. Bring to the boil again, reduce heat and simmer for 8 - 10 minutes.
  • Add bamboo shoots and bean curd and simmer for 4 - 5 minutes.
  • Mix vinegar and soy sauce and stir into soup. Stir in blended corn flour and water and simmer, stirring constantly, until thickened.
  • Stir in beaten egg off the heat. Add sesame oil and shallots.
  • Serve hot.

INGREDIENTS

  • 8 Chinese mushrooms, soaked in warm water 20 minutes
  • 1½ liters chicken stock
  • 200 grams lean pork, shredded
  • 100 grams canned bamboo shoots, shredded
  • 200 grams bean curd cut in 1 cm dice
  • 4 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons corn flour blended with
  • 6 tablespoons water
  • 2 eggs, beaten
  • 1 teaspoon Cooking oil
  • 5 shallots, chopped

7 comments for “Peking Hot Sour Soup”

  • Posted Saturday, February 11, 2023 at 8:36:36 PM

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