2 tablespoons white vinegar
2 tablespoons light soy sauce
2 tablespoons chopped scallions
1 teaspoon sesame oil
1 teaspoon Sichuan peppercorns (fagara, available at Chinese stores), ground to a powder
1 teaspoon chopped fresh or dried chiles or 1/2 teaspoon chili sauce
1 tablespoon minced fresh ginger
1 tablespoon cilantro, cut into 1-inch lengths
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1/2 pound shoulder pork, thinly sliced
3 tablespoons peanut oil
8 cups water
1 teaspoon sugar
1 teaspoon salt
1 cup bamboo shoots (available at Chinese stores), cut into julienne
1 tablespoon wood ear fungus (available at Chinese stores), soaked for 30 minutes and rinsed
3 tablespoons cornstarch, mixed with a little cold water to make a paste
3 fresh bean curd cakes (available at Chinese stores), cut into 1/2-inch julienne
2 eggs, lightly beaten
Place into a soup tureen the vinegar, soy sauce, scallions, sesame oil, ground peppercorns, chilis, ginger, and cilantro.
FOR PORK: Combine the pork marinade ingredients. Add the pork slices and coat with the mixture. Set aside for 20 minutes.
Heat the oil in a stockpot. Add the pork and stir-fry over medium heat until the pork changes color. Remove the pork to a plate.
Add the water, sugar and salt to the stockpot. Bring to a boil. Add the bamboo shoots, wood ear fungus and the cooked pork. Simmer for 5 minutes.
Stir in the cornstarch thickening until the soup boils and becomes a velvety consistency. Add the bean curd. Gently stir in the beaten eggs until the eggs float in soft tendrils. Immediately pour over the ingredients in your serving tureen and serve.
Active Time: 25 Minutes
Total Time: 1 Hour 10 Minutes
Yield: 8 Servings