Hot and Sour Soup

Name: Hot and Sour Soup (Seun Lot Tong)
Cuisine: China
Ingredients: 2 cakes fresh bean curd: cut into strips ¼ inch thick; ¼ teaspoon light soy sauce; 7 cups chicken broth; 1 teaspoon sesame oil; 1 whole garlic clove; 3 to 4 eggs, beaten; 4 tablespoons finely sliced scallions; 60 dried tiger lily buds: soak in hot water until soft, remove hard ends, cut into halves; 1 teaspoon sugar; 4 tablespoons mustard pickle, shredded, or 1 teaspoon white pepper; 1 slice of fresh ginger, ½ inch thick; ½ teaspoon cornstarch; 2 tablespoons cloud ears: soak in hot water for 30 minutes, wash, set aside; 6 slices of dried bean curd: soak in hot water until soft; 6 tablespoons cornstarch mixed with 6 tablespoons cold water; ⅛ teaspoon salt; 2 to 3 teaspoons dark soy sauce; 1 tablespoon sesame oil; ½ pound fresh pork, shredded; 3 to 4 tablespoons red-wine vinegar

Seun Lot Tong

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

7 cups chicken broth
1 whole garlic clove
1 slice of fres

Asia
China
Starter
Beijing
Spicy
Soup

Method

Heat chicken broth in a large pot. Add garlic and ginger. Cover pot. Bring to a boil and add cloud ears. Cover and cook for 5 minutes. Lower heat.
Add tiger lily buds; cook for another minute, covered. Add mustard pickle (or pepper) and dried bean curd and cook for another 2 minutes. Each time an ingredient is added, the pot must be covered again.
Rai