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Active Time: 25 Minutes
Total Time: 1 Hour 10 Minutes
Yield: Serves 6-8
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| The tantalizing flavors in this soup make it one of the most famous of Sichuan's (Szechwan's) dishes. It is a soup full of strong, jostling flavors, typifying the culinary uniqueness of this region, which stresses the Five Flavors - hot (chili, peppery hot) sour, salty, sweet, nutty. Originally a peasant soup, satisfying and filling, it is thick with bean curd, as Sichuan (Szechwan) is the home of the best bean curd in China. Today, this soup is regarded as a classic international dish that emerged from this great culinary region of China. |
RECIPE INGREDIENTS
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DIRECTIONS
Place into a soup tureen the vinegar, soy sauce, scallions, sesame oil, ground peppercorns, chilis, ginger, and cilantro.
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FOR PORK: Combine the pork marinade ingredients. Add the pork slices and coat with the mixture. Set aside for 20 minutes.
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Heat the oil in a stockpot. Add the pork and stir-fry over medium heat until the pork changes color. Remove the pork to a plate.
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Add the water, sugar and salt to the stockpot. Bring to a boil. Add the bamboo shoots, wood ear fungus and the cooked pork. Simmer for 5 minutes.
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Stir in the cornstarch thickening until the soup boils and becomes a velvety consistency. Add the bean curd. Gently stir in the beaten eggs until the eggs float in soft tendrils. Immediately pour over the ingredients in your serving tureen and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6-8
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| Carbohydrates, Total: |
11g |
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