Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Shredded pork -minutes
6 c Canned chicken broth 4 tb Soy sauce
Marinade: 1/2 ts Sugar
1 ts Dry sherry 1/2 ts Salt
1 ts Cornstarch 1/2 ts White pepper
2 tb Tree ears, soaked in warm 3 tb White rice vinegar
-water 30 minutes 3 tb Cornstarch, dissolved in
4 Dried Chinese mushrooms, -3 tablespoons cold water
-soaked in warm water 30 1 Egg, lightly beaten
-minutes 1 tb Sesame oil (optional)
8 Dried tiger lily buds, 1 Whole scallion, thinly
-soaked in warm water 30 -sliced

Mix marinade until it is smooth, add pork, and marinate 30 minutes.
Rinse soaked tree ears thoroughly to remove any sand, then shred.
Rinse mushrooms, discard tough stems, and shred. Remove hard stem end
of tiger lilies and pull each blossom apart into two or three shreds.

Bring chicken broth to a boil in a saucepan. Add pork and vegetables
and bring to a boil again. Cover and simmer 10 minutes Add
seasonings and stir. Stir dissolved cornstarch, which will have
settled, and add. Stir soup until thickened, about 1 minute. With a
chopstick or wooden spoon gently stir the soup as you slowly pour in
the egg. The egg will form delicate shreds in the soup. Remove from
heat and stir in sesame oil, if desired. Garnish with scallion, and
serve immediately in individual bowls

From: The Chinese Menu Cookbook Shared By: Pat Stockett

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