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Egg Drop Soup

Soups and Congees

Egg Drop Soup
2 quarts chicken stock
shells from a dozen shrimp
1 pork bone, with about half ounce each of meat and fat left on
1/2 teaspoon sugar
2 Tablespoons cornstarch mixed with 2 Tablespoons cold water
1 egg, beaten with 2 Tablespoons cold water
1 scallion, white part minced and green sliced on the angle
1.simmer stock, shrimp shells, and pork bone for one hour, remove solids and filter the remaining liquid.
2. Reheat stock, add sugar and cornstarch mixure, and mix well, and bring close to the boil.
3. Add egg mixture slowly, stir continuously, then add scallion pieces, and serve.

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