Main Ingredients:

1/4 cup pork shredded pork3 T corn starch1 t sherry2 large dried black mushrooms1/4 cup dried wood ears1/4 cup dried tiger lily stems1/2 cup cold water1/2 cup bamboo shoots, shredded1-2 T oil1 T soy sauce6 cups Chicken Broth2 T cider vinegar2 T dark soy sauce 1/2 cup bean curd, 1 inch cubes1 egg, lightly beaten8 drops Tabasco sauce (or as much as you wish for spicy soup to balance flavors1 T sesame oil2 t chopped scallions

Cooking Preparation of the Recipe:

Directions:1. Mix the pork with sherry and 1 tsp corn starch(of the 3 TBS).2. Soak wood ears, mushrooms, tiger lillies with boiling water. Cover and soak for 15 minutes. Cut any of these up in a way that is desirable to you. The mushrooms are the only vegetable that require cutting up.3. Mix the remaining cornstarch with 1/2 cup of cold water and set aside.4. Use a large pot which will eventually cook the soup and add oil. Heat oil and add pork. Cook several minutes until pink is gone. Add the mushrooms, wood ears, tiger lillies, bamboo shoots, light soy sauce and cook for about 1 minute. Add the chicken broth and dark soy sauce. Cook until soup becomes well heated. Add cider vinegar. Add bean curd5. As soon as the soup begins to boil stir in the well-stirred cornstarch mixture until the soup thickens. Add the Tabasco sauce. Add Tofu. 6. Mix in the beaten egg, stirring constantly7. Taste the soup and adjust the vinegar, tabasco, soy sauce combination to your desire.8. Add the sesame oil and scallions.NOTE: THE KEY TO A GOOD TASTE IS THE BALANCE BETWEEN THE HOT(TABASCO), THE SOUR(VINEGAR), AND THE SOY SAUCE. YOU MAY NEED TO EXPERIMENT TO FIT YOUR OWN TASTE. I usually double or triple this recipe. You can also use pepper instead of tabasco. # Servings: 4

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