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Red Wine Hot and Sour Sea Cucumber Soup

Soups and Congees

Red Wine Hot and Sour Sea Cucumber Soup
1/2 pound pre-soaked sea cucumber, cut into half-inch cubes
3 ounces pork from the tenderloin, cut into half-inch cubes
1/2 cup corn oil
3 Tablespoons cubed bamboo shoots
4 shiitake mushrooms, soaked then cut into half-inch cubes
4 cups chicken stock
1 Tablespoon red rice wine paste
1/2 teaspoon each of sugar, salt, and thin soy sauce
1/4 teaspoon each of chili oil and sesame oil
4 pigeon eggs, hard-cooked and cut in half with zig-zag edge and top and bottom sliced off (there is an illustration in the hard copy of this issue)
1 chicken egg
1 Tablespoon cornstarch
1/2 teaspoon each black and white vinegars
1 scallion, sliced very thin
1. Simmer the sea cucumber in water (or chicken stock) for one hour or until tender.
2. Deep fry the pork for one minute, then drain.
3. Using one Tablespoon of the oil, fry the sea cucumber, pork, bamboo shoots, and mushrooms for one minute, add the stock, red rice wine paste, and all the seasonings. and simmer for half an hour, then add cut hard cooked eggs.
4. Beat the chicken egg with the cornstarch and 1 tablespoon water and stir into the soup in a thin stream. Then add the vinegar and the scallions. Serves four.

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