Ingredients Jump to Instructions ↓

  1. 1/2 Bean curd cut into - strips

  2. 20 Bamboo shoots

  3. 1 cup 62g / 2 1/5oz Pork - cut into thin strips

  4. 1 Egg - beaten

  5. 8 cups 1896ml Chicken soup stock

  6. 2 tablespoons 30ml Soy sauce

  7. 6 tablespoons 90ml Cornstarch

  8. 1 tablespoon 15ml White pepper

  9. 1/2 cup 118ml Vinegar

  10. 2 tablespoons 30ml Chopped spring onion

  11. 2 tablespoons 30ml Sesame oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Warm soup stock. Put bean curd, bamboo shoots, and pork strips into soup stock and turn up heat to high until soup boils. After reaching the boil, turn heat to simmer and add soy sauce and stir. Turn heat to high again. Add the beaten egg while stirring. Sprinkle in white pepper and vinegar. Reduce heat. Make a paste with the cornstarch and 1/4 cup cold water. Mix cornstarch paste well. Add cornstarch paste. Stir well until soup thickens. Place chopped spring onion and sesame oil in a large soup tureen and pour in soup. DRAGON PALACE - Denver, CO.


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