Hot and Sour Beancurd Soup 酸辣豆腐湯

[Ingredients]

• 300g beancurd

• 150g pork tenderloin, julienned

• 20g dried Chinese mushroom, sliced

• 5g black fungus, soaked and julienned

• 100g bamboo shoots, peeled and julienned

• 100g carrot, peeled and julienned

• 1 red chilli, julienned

• 20g young ginger, peeled and julienned

• 1.5L chicken stock

• 1tbsp light soy sauce

• 1/2tsp dark soy sauce

• 1tbsp Shao Xing Jiu

• 80ml Chinese black vinegar + extra

• 1/4tsp salt

• 1/4tsp pepper

• 1 egg, beaten

• 1tbsp chilli oil

• 4tbsp cornstarch + 6tbsp water

• 2tbsp oil

• 20g scallions, chopped

[Marinade for Pork]

• 1/4tsp light soy sauce

• 1/2tsp Shao Xing Jiu

• Dash of pepper

• 1/2tsp cornstarch

• 1tsp oil

[Steps]

1. In a bowl, add in pork and marinade ingredients. Mix well and set aside.

2. Blanch bamboo shoots for 1min.

3. In a heated pan with oil, add it pork and stir-fry till it turns colour.

4. Add in mushrooms, fungus, carrot, bamboo shoot, chilli and ginger. Stir-fry till fragrant.

5. Add Shao Xing Jiu, followed by stock. Mix well.

6. Add in light soy sauce, dark soy sauce, vinegar, salt and pepper. Mix well.

7. Add in cornstarch solution, mix well, followed by egg. Stir for 30secs.

8. Cut beancurd into strips and add into soup, followed by chilli oil.

9. Ladle soup into serving bowls, drizzle vinegar over and sprinkle some scallions.

Adapted from The Meatmen Singapore