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Hot and Sour Soup, the Ancient Way

Soups and Congees

Hot and Sour Soup, the Ancient Way
1/8 pound lean pork, slivered
1/2 firm bean curd slivered
3 dried black mushrooms, soaked, stems removed, and slivered
2 cups chicken broth
1 Tablespoon Chinese rice wine
4 Tablespoons coagulated chicken or pork blood, slivered
1/2 teaspoon ground white pepper
2 Tablespoons Chinese black vinegar
2 teaspoons thin soy sauce
2 teaspoons cornstarch mixed with one tablespoon cold water
1/2 egg white
1. Mix pork, bean curd, and mushrooms and put into a large pot, then add chicken broth and four cups of water and heat. Allow this to simmer for fifteen minutes.
2. Add all the rest of the ingredients and simmer for five minutes, 3. Beat egg white and stir in and keep stirring, albeit very gently, for one minute, then serve.

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