Hot& Sour Soup 6

Ingredients

3/4 boston butt
180 ml sauce
16 gr cornstarch
30 ml oil
950 ml broth
2 fungus
55 gr mushrooms
2 shoots
60 ml wine
60 ml sherry
30 ml sauce
6 gr sugar
30 ml vinegar
3 bean curd
5 ml oil
2 scallions

Instructions

Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes. Bring chicken broth to a boil, then add the pork and marinate mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil. Heat thoroughly and add bean curd, then drizzle in the beaten egg. Soup is done when bean curd expands (about 5 minutes). Drizzle in the hot oil and garnish with scallions.