Hot and Sour Soup
Yield: 2 gallons
Ingredient Amount
Vegetable oil as needed to stir fry
Ginger, minced 4 Tbsp.
Scallion, thinly sliced ½ Cup
Pork butt, ground 1 lb.
Black fungus, soaked, short julienne 1 Cup
Remove hard nodule from base of fungus
Lily bud, soaked, cut to 1-inch lengths 1 Cup
Cabbage, green or savoy, Julienne 1 lb.
Firm bean curd, small dice 1 lb.
Chicken stock (Class made stock) 2 gal.
Soy sauce, dark (mushroom) ½ Cup
Kosher salt 3 Tbsp.
Rice vinegar 2 Cups
White or black pepper corns,toasted and ground 4 Tbsp.
Cornstarch, in slurry 2 Cup (2 cups starch in slurry with 2 cups water)
Eggs, lightly beaten 6 ea.
Sesame oil, whisked into eggs ¼ Cup
Garnish
Scallion, thinly sliced 6 ea.
Method
1. Heat oil, add ginger and scallion – stir-fry until aromatic.
2. Add pork ,stir-fry until pork is no longer pink.
3. Add black fungus, lily buds and cabbage - stir-fry at low temperature until cabbage is tender.
4. Add bean curd, stock, soy sauce, salt, vinegar, pepper and bring to a boil.
5. Slowly add the slurry to boiling soup, stir constantly to medium-thick consistency.
6. Slowly add egg mixture to soup, hold hot but do not boil.
7. Garnish with scallions at service