Sour And Hot Szechwan Soup               

 tags (edit): @Vogel @Try Soon! Soup  

 

Ingredients

1/4 pound Beef Thinly Sliced
2 ounce Chicken Thinly Sliced
2 teaspoon Light Soy Sauce
2 teaspoon Chinese Rice Wine
3 Eggs
3 cloves Garlic Minced
1/2 inch piece Ginger Minced
7 cups Beef Stock
2 tablespoons Dark Soy Sauce
1 teaspoon Salt
1 teaspoon Chilli Oil
1 teaspoon Szechwan Peppercorns Crushed
1 tablespoon Cornflour Mixed With Cold Water
6 Dried Chinese Mushrooms Soaked
2 squares Soft Bean Curd
to taste Chinese Brown Vinegar


 

Instructions
 1. Slice beef and chicken paper thin, then cut into shreds and sprinkle with light Soy Sauce and Chinese wine. Let stand for 10 minutes.

2. Beat eggs lightly and set aside.

3. Mince garlic and ginger and sprinkle over the beef and chicken.

4. Bring stock to boil. Add dark soy sauce, salt, chili oil, and cornflour mixed with a little cold water. Cook for 3 minutes over high heat.

5. Add beef and chicken and cook until meat is very tender. Slowly pour in beaten eggs to form threads in the soup.

6. Flavor to taste with vinegar, then add thinly sliced mushrooms and diced bean curd. Cook for 2 minutes.

7. Serve with additional Chinese brown vinegar.



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Yields: 0 Servings
     Jacki Passmore's All Asian Cookbook

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