MMMMM-------------------------SEASONING------------------------------
1 1/2 tb Black vinegar
1 ts Chili oil
1/4 ts Sesame oil
MMMMM-------------------------THICKENING------------------------------
1 tb Corn starch
2 tb Water
Place drained beche-de-mer in cold water to cover, bring slowly to
the boil and boil for 5 minutes. Remove from heat and cool for 20
minutes. Drain, cover with more cold water and bring to the boil
again. Remove from the heat, drain and cover with cold water and
leave for some hours (or overnight). Drain, slit in halves and scrub
clean. Bring to a boil again, cook over moderate heat until softened,
then drain and rinse in cold water. The beche-de-mer should be soft
and with a gelatinous texture when ready.
Blanch tofu in hot water for a few seconds and drain well. Blanch
chicken blood, pork, beche-de-mer, bamboo shoot and cloud ear fungus
in boiling water for 1 minute. Drain.
Mix stock ingredients in a large saucepan and add the blanched
ingredients. Bring to the boil, then add thickening, seasoning
ingredients and tofu.
Bring back to a boil, stirring, then add shrimp and minced scallion
and cook 3 minutes.
Remove from the heat and pour in beaten egg, stirring gently. Leave
to set in threads in the soup, then reheat briefly and serve.
