James Silverton > wrote:

> I note a recipe for Hot and Sour Soup by Jean B in r.f.recipes. It looks
> authentic using white pepper for heat. I wonder if any others are as
> horrible as me and prefer a hotter version using Sriracha sauce?

It is debatable if using white pepper is more authentic than using other
kinds of pepper. Here is a nice link which I posted befo
<http://www.tigersandstrawberries.com/2005/03/10/what-the-hell-does-authentic-mean-anyway/>

Meanwhile, here is an authentic version, one of many, from Shanghai.
The recipe is from <http://nicemeal.com/000/soup/soup02.html>.

Victor


Shanghai Style Spicy Sour Soup

Suan La Tang (Mandarin)

Materials
Shredded Meat 100 g
Dry Black Fungus 4 pcs
Dry Black Mushrooms 5 pcs
Shredded Doufu 1 pc
Shredded Bamboo Shoots 1/2 can
Shredded Solid pig blood 1/2 cup
Shredded Red Carrot 1 tbsp
Egg 1 pc
Spring Onion 1 stalk
Cornflour 3 tbsp

Sauce 1
Light Soy Sauce 2 tbsp
Red Vinegar 2 tbsp
Sugar 1 tbsp

Sauce 2
Sesame Oil 2 tbsp
Spicy Red Pepper
Oil 1/2 tbsp
Pepper some
Salt 1/2 tbsp
Chinese Parsley some

Steps
1) Soak the dry fungus and mushroom, clean and wipe dry, shredded
2) Whisk the egg with 3 tbsp of water and a little cornflour
3) Stir fry the spring onion, mushrooms with 2 tbsp of oil
4) Add 6 cup of water (approx. 1/2 liter) until boiled
5) Shred spring onion, add all shredded materials to soup
6) Add sauce (1) and cornflour solution, stir well until boiled
7) Pour the egg solution and stir gently until egg float on surface
8) Add sauce (2), mix well and until boiled for 1 minute, serve

Remark
tbsp - table spoon
Pig blood can be instead by chicken's - steam blood with 1/3 water in a
bowl until cooked
Pig blood - this material is not necessary, but better taste if applied