|
This hot and sour soup must surely be one
of the best-known and
most favorite soup for the Chinese as a take-away item. It is quite simple to make once you have got
all the necessary ingredients together. |
 |
Ingredients
-
chicken/pork - 115g
-
tofu - 1 packet
-
Chinese mushrooms - 4-6, soaked in
warm water
-
stock - 2 1/2 cups/600 ml
-
Chinese rice wine - 1 tbsp
-
rice vinegar - 1 tbsp
-
corn flour paste - 1 tbsp
-
light soy sauce - 1 tbsp
-
bamboo shoots - 50g, sliced, drained
-
ground white pepper and salt
|
Method
-
Squeeze the soaked mushroom, dry,
then discard the hard stalks, shred the mushroom, tofu, bamboo
shoots and meat.
-
Bring the stock to boil and add in
the shredded ingredients.
-
Bring back to the boil and simmer
for 1 minute.
-
Later, add in the wine, vinegar,
season, and soy sauce. Bring the soup to boil, add the corn
flour paste and stir until the soup is thickened. Serve.
-
Serve 4.
|