Sichuan-Style Hot and Sour Soup Recipe
A flavorful and aromatic Sichuan-style hot and sour soup with tiger lily buds, cloud ears, pork, and tofu.
Ingredients
- Tiger Lily Buds, Soaked, halved, hard ends discarded
- tablespoons Cloud Ears, Soaked, broken into small pieces, hard ends discarded
- cups Chicken Stock, TIPS Substitute: Chicken Stock
- each Garlic Clove, Lightly smashed, TIPS Substitute: Other Aromatics
- 0.25 inches Fresh Ginger, Peeled, lightly smashed, TIPS Substitute: Other Aromatics
- cups Julienned Bamboo Shoots, TIPS Substitute: Bamboo Shoots
- teaspoons Pepper Flakes From Hot Pepper Oil, TIPS Substitute: Other Seasonings
- tablespoons Shaoxing Wine, TIPS Substitute: Cooking Wine
- 0 oz Pork Loin, Julienned, TIPS Substitute: Other Protein
- cups Red Rice Vinegar, TIPS Substitute: Vinegar
- cups Cornstarch, Mixed with 0.5 cups water, TIPS Substitute: Cornstarch
- each Extra Large Eggs, Lightly beaten, TIPS Substitute: Other Egg
- 0 oz Firm Fresh Bean Curd Cakes, Sliced into 0.5-inch-thick strips, TIPS Substitute: Bean Curd
- tablespoons Double Dark Soy Sauce, TIPS Substitute: Soy Sauce
- tablespoons Sesame Oil, TIPS Substitute: Other Oils
- each Scallions, Finely sliced, TIPS Substitute: Green Onions
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