DIRECTIONS:
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In a small bowl, cover the mushrooms with 1/2 cup of warm water and
let them soak for 30 minutes.
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Discard the water.
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With a cleaver or knife, cut away and discard the tough stems of the mushrooms,
and shred the caps by placing one at a time on a chopping board.
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Cut them horizontally into paper thin slices, and then into thin strips.
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Drain the pieces of bamboo shoot and bean curd, and rinse them in cold
water. Shred them as fine as the mushrooms.
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With a cleaver or sharp knife, trim the pork of all fat. Then shred it
too, by slicing the meat as thin as possible and cutting the slices into
narrow strips about 1 1/2 to 2 inches long.
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Have the above ingredients, stock, salt, soy sauce, pepper, vinegar, cornstarch
mixture, egg, sesame seed oil and scallions within easy reach.
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Combine in a heavy 3 quart saucepan the stock, salt, soy sauce, mushrooms,
bamboo shoots and pork.
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Bring to a boil over high heat, then immediately reduce the heat to low,
cover the pan and simmer for 3 minutes.
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Drop in the bean curd, and the pepper and vinegar.
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Bring to a boil again.
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Give the cornstarch mixture a stir to recombine it and pour it into the
soup.
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Stir for a few seconds until the soup thickens, then slowly pour in the
beaten egg. stirring gently all the while.
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Remove the soup from the heat and ladle it into a tureen or serving bowl.
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Stir in the sesame seed oil and sprinkle the top with scallions.
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Serve at once.
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