CHINESE HOT AND SOUR SOUP SZECHWAN HOUSE

there is a local chinese place that makes the best hot and sour soup. i saw a similar recipe but it lacked some of the ingredients that they have. here it is all combined together. like many asian dishes it is all in the timing.

Time: 40 minutes

Number Of Ingredients: 14

Ingredients: pork loin,soy sauce,dried black mushrooms,dried black fungus,red wine vinegar,kosher salt,sugar,peanut oil,bamboo shoot,chicken broth,firm tofu,eggs,cornstarch,garlic and red chile paste

Steps:

1. mix the pork with 1 tablespoons of soy sauce
2. let it sit for 30 minute
3. as that sits reconstitute the dried black mushrooms and black fungus
4. take a small sauce pan and put the dried mushrooms and fungus into it
5. pour enough water over them to cover them
6. if you have extra chicken broth you can use it
7. if not water will do fine
8. let the mushrooms and fungus hydrate for about 20-30 min over a low boil
9. combine the vinegar , 1 tablespoon of soy sauce , salt , and sugar in a small bowl
10. if you have not mixed the corn starch and water do so in a small bowl
11. using a large sauce pan heat up the peanut oil on high heat and saute the pork
12. add in the bamboo shoots and mushrooms and fungus
13. i have sometimes found some grit in the liquid and you do not want that in your soup
14. saute briefly
15. add in the 4 cups of chicken broth and bring to a boil
16. add in the tofu
17. add in the vinegar mixture', "stir up the cornstarch and water mixture to make sure it hasn't settled and add that", 'lower the heat
18. stir in one direction and slowly stir in 2 beaten eggs in a thin stream
19. add in the chile and garlic paste