Ingredients:
(4 pers. as a part of a multicourse meal)
100g ground pork
2 tsp Shaoxing wine or sherry
1 tsp corn starch
a pinch of salt
1L water
5g wood ear mushroom
5g dried shiitake mushroom, soaked and cut into thin strips
60g each carrot cut into thin matchstick strips
60g bamboo shoots cut into thin matchstick strips
60g soft tofu
5g ginger, thinly sliced and cut into strips
1 large egg, lightly beaten
1 spring onion and coriander, minced, for garnish
Seasonings
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon salt
2 tablespoon Doubangjian
2 tablespoon cornstarch & 2 tablespoon water or slightly more water
1 tablespoon sesame oil
1 to 2 teaspoons Chinese black vinegar
Instructions:
Marinate the pork with the Shaoxing wine and corn starch for approx. 10 minutes.
Soak the wood ear mushroom in warm water for approx. 10 minutes.
Mix all the seasoning ingredients into a small bowl and put aside.
In a pot bring the water boil, and then add the pork, wood ear mushroom, carrot and bamboo shoots. Cook for 5 minutes.
Skim off the foam to have a clean broth.
Add the mixed seasoning ingredients except sesame oil and black vinegar and bring back to almost boiling temperature.
Add the tofu and then the egg, sesame oil and black vinegar and stir a few times. Immediately turn off the heat.
Serve with garnish