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The Hirshon Sichuan Hot & Sour Soup – 酸辣湯


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • ¼ pound ribeye steak, “velveted”
  • 1 ½ Tbsp soy sauce
  • 1 garlic clove
  • 1 tsp peeled ginger root (about 2 slices)
  • ¼ cup bamboo shoots, shredded
  • 5 dried shiitake mushrooms, top-quality
  • 1 cup mushroom soaking liquid
  • 10 dried lily buds (also called golden needles)
  • 4 dried tree ear fungus (also called cloud ears) or 1 tsp. dried and pre-sliced
  • 4 cups homemade chicken broth
  • 1 Tbsp Shaoxing rice wine or dry sherry
  • 1 Tbsp Baoning Vinegar
  • 1 Tbsp Chinkiang Vinegar
  • 1 Tbsp. Rice Vinegar
  • 1 Tbsp cornstarch, mixed with 2 Tbsp. water
  • ½ cup diced extra-firm tofu
  • 2 Tbsp rinsed and finely shredded Sichuan Preserved Vegetable
  • 2 Tbsp finely slivered red bell pepper
  • 3 sliced green onions
  • 1 egg
  • 1 Tbsp toasted sesame oil (Kadoya brand preferred) or to taste
  • 2 tsp freshly ground white pepper
  • 1 teaspoon freshly ground Sichuan peppercorn
  • Tabasco to taste
  • Cilantro leaves for garnish

Instructions

  1. Slice the beef into shreds (partially freezing the meat helps a lot). Be sure to cut across the grain of the beef.
  2. To marinate the beef: use 1 tsp of soy sauce, 1 tsp of Shaoxing wine or dry sherry, 1 tsp of cornstarch and ½ tsp of ground white pepper.
  3. Mix well. Set aside for about 30 minutes before cooking.
  4. Heat a wok to very high heat. Add 6 tbsp of peanut oil, allow oil to heat through thoroughly, then add beef shreds. Cook until slightly pink, then drain and reserve the beef. Don’t overcook it!
  5. Soak mushrooms cloud ear and lily flowers separately in hot water for 25 to 30 minutes or until soft. Reserve mushroom liquid in amount specified above, discard any sand at bottom of bowl and combine with chicken stock.
  6. Next remove stems from mushrooms; discard and thinly slice the caps. Pick off tough ends of cloud ear; discard ends; slice cloud ears thinly. Remove tough ends of lily flowers; cut flowers in half. Set aside until ready to begin cooking. Heat the chicken broth.
  7. Mince the garlic and ginger with the shaoxing into a paste. Shred the bamboo shoots. Combine the cornstarch and the water. Lightly beat the eggs.
  8. Add the beef and the soy sauce to the heated stock, cook for 1 minute more.
  9. Add bamboo shoots, shiitakes, lily buds, Sichuan Preserved Vegetable, red bell pepper and cloud ears, stir quickly for 1 minute.
  10. Stir in chicken/mushroom broth, shaoxing paste and Baoning/Chinkiang Vinegars.
  11. Stir cornstarch/water mix one last time and add it to the soup.
  12. Add the tofu and bring the soup to a boil.
  13. Turn the heat to low, add the green onions.
  14. Add the beaten eggs in a slow stream, stirring several times.
  15. Turn off the heat and add the sesame oil, rice vinegar, Sichuan pepper and white pepper. Season to taste with hot sauce, garnish with Cilantro leaves and serve immediately.
  • Category: Recipes

Nutrition

  • Calories: 290.24 kcal
  • Sugar: 5.27 g
  • Sodium: 713.69 mg
  • Fat: 14.58 g
  • Saturated Fat: 4.4 g
  • Trans Fat: 0.36 g
  • Carbohydrates: 22.35 g
  • Fiber: 5.44 g
  • Protein: 17.95 g
  • Cholesterol: 66.47 mg
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