115g lean pork, 100g firm tofu, 80g fresh bamboo shoots, 50g wood ear fungus, 1 egg, 6 cups of chicken stock, some spring onion, some salt.
SEASONINGS:
(1) 1t light soy sauce, some ground white pepper, some potato starch, some sesame oil, some rice wine.
(2) 2T water, 2T chicken stock, 3T cornstarch.
(3) 2.8T rice vinegar, 1.5g sesame oil, 1.2t ground white pepper.
PREPARATION :
1. Rinse and shred lean pork; Marinate in seasoning (1) for 20 minutes.
2. Soak wood ear fungus in water till soft; Remove and shred.
3. Soak tofu in water with some salt for 10 minutes; Remove and drain; Shred.
4. Shell and rinse fresh bamboo shoots; Blanch in boiling water for 2.5 minutes; Remove and immediately rinse in running water; Drain; Shred.
5. Rinse and dice spring onion.
6. Whisk egg.
7. Add seasoning (2) to a bowl and mix well.
8. Add 6 cups of chicken stock to a pot; Bring to the boil over a high heat; Add shredded pork, shredded tofu, shredded wood ear fungus and shredded bamboo shoots; Bring to the boil over a high heat again; Cook over a high heat for 1 minute; Turn to a low heat; Add seasoning (2) and stir well over a low heat; Gradually stir in the egg solution; Turn off the heat; Add seasoning (3); Mix well; Sprinkle with diced spring onion. Ready to serve.
