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China- Seun Lot Tong (Hot and Sour Soup)



                 5 cups                     Chicken stock

1 clove                    Garlic

1 piece                    Ginger ½ inch, smashed

2T                           Cloud ear mushrooms soaked, chopped

30ea                                    Dried Lily buds, trimmed and soaked

3T                           Mustard pickle, julienne

1 ½ t                       Hot pepper flakes

6 pieces                  Dried bean curd, soaked and julienne

¼#                          Pork, julienne

¼ cup                      Chinese red wine vinegar

¼ cup                      Cornstarch mixed with ¼ cup water

3ea                          Eggs, beaten

8oz                         Bean curd1/4 inch strips

1T                           Mushroom or dark soy

2t                            Sesame oil

1ea                          Scallion, sliced thin



  1. Place the stock, ginger and garlic in a small stock pot and bring to a boil
  2. Add lilly buds, cloud ear, mustard pickle, dried tofu and pepper flakes and simmer for 15 minutes
  3. Add the pork and vinegar
  4. Whisk in cornstarch mixture
  5. Bring to a simmer and whisk in eggs
  6. Add fresh bean curd
  7. Remove from heat and add soy and sesame
  8. Adjust seasoning
  9. Place in a tureen and garnish with scallions

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