Hot and pungent soup Recipe

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Hot and pungent soup

Artist:	_	Yield:	4
Categories:	Appetizers, Asian, Chinese, Ethnic, Soups & Stews	Rating:	0
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Ingredients:

		Oil for deep-frying
1/4	cup	Raw pork, shredded
2	tbsp	Plus
1	tsp	Cornstarch
1	tbsp	White wine vinegar
1 1/2	tbsp	Sugar
1/2	tsp	Msg
1/2	tsp	Salt
1/2	tsp	White wine
1/2	tsp	Black pepper
1/4	cup	Shredded bamboo shoots
1/4	cup	Shredded wood ears
1/4	cup	Sliced fresh mushrooms
3/4	cup	Shredded tofu
1		Egg, lightly beaten
1 1/2	tsp	Sesame oil

Procedures:

1	Recipe by: the wok heat oil until almost smoking in a wok.
2	Toss shredded pork w/ 1 tsp. cornstarch & deep-fry for 10 sec.
3	Remove from oil & drain on paper towels.
4	Heat 3 cups water to boiling in med. saucepan.
5	Dissolve remaining 2 tbs.
6	Cornstarch in small amount of water; keep at hand.
7	Add the vinegar, sugar, msg, salt, white wine, black pepper, bamboo shoots, soaked wood ears, mushrooms, & tofu to boiling water.
8	As soon as the mixture returns to a boil, remove from heat & add the cornstarch mixture.
9	While stirring, pour in beaten egg & sesame oil; the egg will break into shreds.
10	Add the pork.
11	Taste for seasoning.
12	If you wish the soup to taste more sweet or sour, add more sugar or vinegar to taste.