INGREDIENTS:
- 0.3lb Pork (shoulder or butts)
- 1 Carrot
- 1 box soft or regular(Medium Firm) Tofu
- ~10 Auricularia auricula (Judas's ear fungus)
- 4 Tomatoes
- 3 eggs
- 1 bag of bamboo (optional)
- 1/3 Pointed Cabbage
SAUCE:
- 6Tsp Cornstarch
- 2 cans chicken broth (optional)
- 2 Spoon of Sesame oil
- Some Black Peppers
- Some White Peppers
- 5 1/2 Spoon of Black Vinegar
- 3 Spoon of Rice Vinegar
- 3 1/2 Spoon of Soy Sauce
- 1/2 Spoon of Chili Oil
- 6 Tsp of Sugar
- 1 Tsp of Salt
- 1 Tsp of Hondashi
PREPARING:
- Chop the pork into slices
- Cut the Tofu, bamboo and Fungus into stripes
- Cut the tomatoes and Cabbage into pieces
- Shred the carrot
- Add some water along with the Corn Starch (6Tsp) and blend together
- Beat the eggs in a bowl
DIRECTIONS:
- Boil 6 cups of waters (or with 2 cans of chicken broth and 4 cups)
- Put in Veggies (Cabbage, Tomatoes, and bamboo) in the boiling water
- Put the Fungus in
- Wait till it boils again and then put in the tofu
- Wait till it boils again, turn the stove to middle
- Put the sauce in gradually (Soy Sauce, Black Vinegar, Rice Vinegar, Sesame Oil and Chili Oil)
- Put the pork slices in
- Add the Salt, Sugar and Hondashi
- Blend the soup and gradually pour the bowl of corn starch with water (blend it first)
- Blend the soup and gradually pour the beaten eggs, the slower the better
- Add some black pepper and white pepper
- Add other flavors as needed.