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EnglishIngredients:
$2.49
Morton Iodized Salt
Qt 1
$1.19
Asn/Tas Dried Red Chili Powder
Qt 1
$2.99
Tomax White Pepper Powder
Qt 1
$3.89
Kimlan Dark Soy Sauce
Qt 1
20% off
$9.59
$11.99
Skk Sesame Oil/Goma
Qt 1
Directions:
- Pork Shoulder 4 ounces
- Cornstarch 1 tbsp & 1/3 cup
- Vegetable Oil 1 tbsp
- Water 1 tbsp & 1/2 cup
- Chicken Stock 2 quarts
- Salt 1/4 tsp
- Sugar 1/4 tsp
- Dried Chili 3-4 pieces
- Dried Shitake Mushroom 1/2 cup
- Wood Ear Mushroom 1/2 cup
- White Pepper 2 tsp
- Light Soy Sauce 1 tbsp
- Dark Soy Sauce 2 tsp
- Sesame Oil 1 tsp
- Bamboo Shoot 4 ounces
- Dried Lily Flower 1/2 cup
- Firm Tofu 4 ounces
- Spiced Dry Tofu 4 ounces
- White Vinegar 1/3 cup
- In a small bowl mix together pork shoulder pieces, cornstarch, vegetable oil, and water then set aside.
- Heat up chicken stock in a large pot and bring it to a boil.
- Once the chicken stock is boiling add in the marinated pork shoulder pieces, salt, sugar, dried chilis, white pepper, light soy sauce, sesame oil, dark soy sauce, dried lily flower, dried shitake mushrooms, dried wood ear mushrooms, bamboo shoots, firm tofu, dried spiced tofu, and white vinegar.
- Mix all the ingredients well, then slowly add in the cornstarch slurry while continuing to mix.
- When the soup has thickened stir in one beaten egg until ribbons form.
- Serve in a bowl and garnish with chopped green onions.
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