Let's Eat Malaysian Cookbook


	*HOT & SOUR SOUP*	INGREDIENTS 100g Pork meat shredded 3 Dried mushrooms 75g Bamboo shoots 10 pieces Woodear fungus 1 Pork stock cube 3 tsp Corn flour in 1/2 cup Water 2 Eggs, beaten 2 tbsp Chinese black vinegar 3 Spring onion leaves chopped Shake of White pepper 2 tbsp Light soya sauce 1 tbsp Shao xing wine 4 cups Water Salt as directed Bamboo shoots
Text Size: Smaller \| Larger	METHOD Soak the dried mushrooms in hot water until soft then cut into slices. Do the same with the woodear fungus. Put a shake of salt into the pork meat Put corn flour on the pork meat and mix well. Leave until needed. Pour water into a saucepan and bring to the boil Add the stock cube to the water Add the pork to the water and mix around to separate it Add mushrooms Add woodear fungus Add bamboo shoots Add a shake of salt Add shao xing wine Add black vinegar Add soya sauce Slowly add the beaten egg. The desired effect it to make it go stringy in the water Add the corn flour / water mix Add a good shake of pepper Add the spring onion leaves Serve in soup bowls.
	All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader. Let's Eat Malaysian