Ingredients
- 2 bean curds
- 2 scallions
- 1 egg
- 1/4 cloud ears
- 1/4 golden needles
- 120 ml water
- 65 gr pork
- 45 ml wine vinegar (white)
- 24 gr cornstarch
- 16 ml soy sauce
- 10 ml sherry
- 10 ml sesame oil
- 2 ml oil (hot)
Soak cloud ears and golden needles in hot water about 15 minutes or until noticweably increased in size; drain. Shred cloud ears. Cut golden needles in half. Combine pork with 1 tablespoon corn starch and sherry. Mix 2 tablespoons cornstarch with water; set aside Combine vinegar, pepper, hot oil, and sesame oil in bowl; set aside. Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add pork; boil 1 minute. Add cloud ears, golden needles, and bean curds; boil 1 minute.
Add cornstarch mixture; stir until thickened. Lower heat. Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions. Smile (from 1001 Oriental Recipies)