Busters Recipes

Hot & Sour Soup
Ingredients:
4 oz. Lean pork
I cube Bean curd (2" X 2")
1/2 C. Chicken blood, solidified (optional)
1/2 C. Black wood ear (Fungus)
1 Bamboo shoot
1 Egg
6 C. Stock
1 t. Salt
2 T. Soysauce
3 T. Cornstarch paste
1 t. Black pepper
2 T. Vinegar
1/2 C. Sesame oil
6 C. Water
1 T. Green onion, chopped
Procedure:
1. Cook the lean pork in 6 C. water for 20 minutes. Take out
the pork and cut into strings when cool. Shred the bean
curd, chicken blood, black wood ear (soak in cold water
for 1/2 hour) and bamboo shoot (cooked) into strings
2" long.
Beat the egg.
2. Boil the soup (remaining from cooked pork). Add all the
ingredients except the egg. Season with salt and
soysauce.
Bring to a boil, thicken with cornstarch paste. Turn to low
heat. Pour the egg into soup (stir the soup while pouring
the egg).
3. Place black pepper, sesame oil and vinegar in a soup bowl.
Pour the soup over and serve.
Note :
You may add extra black pepper and vinegar in your
individual bowl if you like stronger flavor.

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