Peking Hot And Sour Soup Recipes

PEKING HOT AND SOUR SOUP

Steps:

• Boil water and soak wood ears and golden needles separately for about 15 minutes.
• Break off hard pieces from wood ears and hard stems from golden needles, if any.
• Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces.
• Wash and drain.
• Mix the corn starch with 1/2 cup cold water.
• Stir until smooth.
• Mix vinegar and pepper.
• Mix vegetable broth and water.
• Add salt and soy sauce.
• Bring to a boil and add wood ears and golden needles.
• Boil 1 minute.
• Add tofu.
• As soup boils, stir in the well-stirred corn starch mixture until it thickens.
• Serve in bowl with vinegar and pepper.
• Garnish with scallions.
• Serve hot.

HOT AND SOUR SOUP

Steps:

• Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
• Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
• bring back to a simmer and pour the eggs in a very thin stream over the surface.
• Let stand for 10 seconds before gently stirring in the sesame oil.
• Serve with a garnish of chopped scallions.