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Hot and Sour Meatball Soup

Soups and Congees

Hot and Sour Meatball Soup
3 one-inch pieces fresh peeled ginger, minced
3 cloves fresh garlic, peeled and slivered
2 Tablespoons vegetable oil, divided
½ pound fatty ground pork, ,made into small balls
3 Tablespoons dried sliced wood-ear mushrooms, soaked in hot water, then drained, the water discarded
¼ pound fresh shrimp, shell and veins discarded, each shrimp cut into eight pieces
½ square red fermented bean curd, mashed
3 Tablespoons Chinese black vinegar
8 cups chicken stock
1 egg, beaten
¼ pound soft regular tofu, cut into one-inch cubes
1 Tablespoon sesame oil

1. In a blender, pulse ginger and garlic coarsely.
2. Heat a wok or fry pan, add the oil, ginger, and the garlic and stir-fry them together for one minute before adding the balls of meat. Stir-fry them in oil for two minutes until the meatballs are no longer pink.
3. Add drained wood ear mushrooms, the shrimp, mashed red bean curd, black vinegar, and the chicken stock, and stir well.
4. Beat the egg and add it, the soft bean curd, and the sesame oil, and stir well, then serve.

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