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Export 15 ingredients for grocery delivery
Step 1
Over medium heat in a wok or large skillet add carrots, bamboo shoots, wood ear fungus, shiitake mushroom, dried lily flower and minced ginger.
Step 2
Add chicken stock, bring to boil and then simmer for 15 minutes.
Step 3
Add light soy sauce, dark soy sauce, bean sauce, white sugar, and salt to taste. Continue cooking for 2-3 minutes.
Step 4
Add finely sliced tofu to the pot. Then add pork slices and gently stir until the soup beings to boil again.
Step 5
Stir the cornstarch slurry (3 T cornstarch with 3 T water) and then add to the soup. Heat until thickened.
Step 6
Keep the soup simmering so it is still bubbling before you add the beaten egg. If not, the soup will turn cloudy when the egg is added. Begin stirring in a circular motion with your soup ladle. Once you get the soup moving in a swirling motion, slowly drizzle the beaten egg into the soup.
Step 7
Add black vinegar and white ground pepper then turn off the heat and remove pot from the stove.
Step 8
Garnish Szechuan Hot and Sour Soup with chopped green onion, cilantro and drizzle of sesame oil.
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