酸辣汤

Hot-and-Sour Soup

This soup should not contain hot chillies—the hotness comes from ground white pepper, which, in order to get a good flavour, must be very freshly ground.

serves 4

4 dried Chinese mushrooms

2 tablespoons dried black fungus (wood ears)

100 g (3½ oz) lean pork, shredded

1 tablespoon cornflour (cornstarch)

120 g (4 oz) firm tofu, drained

60 g (2¼ oz/¼ cup) fresh or tinned bamboo shoots, rinsed and drained

1 litre (35 fl oz/4 cups) chicken and meat stock

1 teaspoon salt

1 tablespoon Shaoxing rice wine

2 tablespoons light soy sauce

1–2 tablespoons Chinese black rice vinegar

2 eggs, beaten

1–2 teaspoons freshly ground white pepper

1 chopped spring onion (scallion)

Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps. Soak the dried black fungus in cold water for 20 minutes, then drain and squeeze out any excess water. Shred the black fungus.

Combine the pork, a pinch of salt and 1 teaspoon of the cornflour. Thinly shred the tofu and bamboo shoots to the same size as the pork.

Bring the stock to the boil in a large clay pot or saucepan. Add the pork and stir to separate the meat, then add the mushroom, fungus, tofu and bamboo. Return to the boil and add the salt, rice wine, soy and vinegar. Slowly pour in the egg, whisking to form thin threads, and cook for 1 minute. Combine the remaining cornflour with enough water to make a paste, add to the soup and simmer until thickened. Put the pepper in a bowl, pour in the soup and stir. Garnish with spring onion.

Adding the egg to the hot soup forms egg drops. Pour it in an even stream.