On 2010-01-20, Janet Wilder > wrote:
> dsi1 wrote:
>> On 1/19/2010 6:16 AM, 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?
>>
>> The whole point of hot and sour soup is it's total reliance on
>> black/white pepper and vinegar as it's main flavor components - that's
>> rather unique. I don't add any Srichacha myself. OTOH, I can see how the
>> taste of the soup might get kind of boring after a while.
>
> Hooray!!! Someone who understands the subtlety of hot and sour soup.
> It's really more about the textures than the "hot" and "sour". An
> authentic recipe will include all kinds of wonderful things like tiger
> lily stems, tree ear mushrooms, shredded bamboo shoots and pieces of
> firm bean curd.

Like this one?

Hot and Sour Soup

Recipe from: Jade Walker
Servings: 6

1/4 pound lean pork loin, shredded
2 teaspoon soy sauce (medium)
2 teaspoon Chinese rice wine
5 1/4 ounce. bean curd
1 teaspoon tapioca starch
4-6 dried mushrooms
2 tablespoon dried tree ears
1/4 cup dried lily flowers
1/4 cup bamboo shoots
4 cup chicken broth
1 tablespoon soy sauce (medium)
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoon Szechuan preserved vegetable (jar choy, pickled kohlrabi)
2 tablespoon Chin Kiang (black) vinegar (a rice vinegar)
1/4 teaspoon black or white pepper
1 egg, lightly beaten
3 tablespoon tapioca starch dissolved in 4 tablespoon. water
1 tablespoon sesame oil
2 teaspoon chili oil (optional)
2 stalks scallion, chopped

Shred the pork then mix with the marinade of soy sauce, rice wine, and
tapioca starch. Marinate for 30 minutes. Soak the mushrooms, tree ears,
and lily flowers in hot water in separate bowls for 15 minutes until
softened. Wash the tree ears carefully then shred them. Shred the bamboo
shoots, preserved vegetable, and 5 1/4 ounce. bean curd. Dissolve the
tapioca starch with water. Chop the scallions. Bring 4 cups chicken broth
and 2 cups water to a boil in a large pot. Add the soy sauce, salt, and
sugar. Mix well. Add the marinated pork. Stir gently then add the
mushrooms, tree ears, lily flowers, bamboo shoots and preserved
vegetable. Let boil for about 2 minutes. Add the bean curd. Bring the
soup to a boil again. Stir in the well-mixed tapioca starch until it
thickens. Add the black vinegar and pepper. Stir well. Quickly add in
egg and turn off heat immediately. Garnish with sesame oil, chili oil,
and scallions. Serve hot.

Note: This recipe is from a Chinese cooking class I took about 3 years
ago. I don't which ingredient gives it that special flavor, but I'd put
my money on the vinegar or the preserved vegetable.

--
Clay Irving >
Rome did not create a great empire by having meetings, they did it by
killing all those who opposed them.