Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm
water for 10 minutes. Drain and shred the mushrooms. Cut the tiger
lily buds in 1/2" lengths. Have remaining ingredients measured &
placed nearby for cooking. Place the stock, salt, soy sauce, bamboo
shoots, pork, mushrooms & tiger lily buds in a 3 qt saucepan. Bring
to a boil over high heat. Immediately reduce heat to low, cover the
pan & simmer 3 minutes. Add the bean curd, pepper & vinegar. Return
to a boil. Stir the corn starch mixture to recombine it and pour
into the saucepan. Stir until soup thickens. Slowly pour in the
beaten egg, stirring gently. Remove from heat and pour into a
serving bowl. Stir in the sesame seed oil and sprinkle the choppped
scallion on top of the soup. Serve immediately. Pour the beaten
eggs slowly into the soup, stirring constantly with a fork until
the egg forms cooked shreds. Stir in the green onions, red pepper
sauce, and sesame oil. Serve hot in individual bowls.
For a Chinese meal, it is a good idea to have several dishes that
can be started or completed ahead of time. This hot and sour soup
is just such a do-ahead dish, if you wish, and goes well with most
Chinese menus.
Temperature(s): Hot
Effort: Difficult
Time: 30 minutes
Source: Peking Garden East
Comments: Milwaukee, Mequon
Comments: Wine: Tai-Shan
