Chinese food cooking recipe

How to Prepare / Make / Cook - ?Chinese food cooking recipe

This is one of mother’s best-loved recipes, which she made famous in the 1950s at our first restaurant on concord Avenue in Cambridge. What makes the soup sour is vinegar, what makes it hot is white pepper. If you like your soup extra hot, just add more pepper. In china, this never served at banquets because the ingredients are considered too ordinary!

¼ cup shredded lean pork ( 2 ounces) (page 44)
1 teaspoon dry sherry
3 tablespoons cornstarch
¼ cup dried golden needles, soaked in 2 cups hot water for 15 minutes and drained.
¼ cup dried wood ears, soaked in 2 cups hot water for 15 minutes and drained.
3 ½ cups Chinese chicken Broth (page 64) and 1 teaspoon salt or
1 (13 ¾ ounce) can chicken broth and enough water to make 3 ½ cups