50g fresh or tinned bamboo shoots, rinsed
1 liter chicken and meat stock
1 tbsp Shaoxing rice wine
2 tbsp light soy sauce
1-2 tbsp Chinese black rice vinegar
2 eggs, beaten
1-2 tsp freshly ground white pepper
1 chopped spring onion (scallion)
dried mushrooms in boiling water for 30 minutes, then drain and squeeze
out any excess water. Remove and discard the stems and shred the caps.
Soak the dried black fungus in cold water for 20 minutes, then drain and
squeeze out any excess water. Shred the black fungus.
pork, a pinch of salt and 1 teaspoon of the cornflour. Thinly shred the
tofu and bamboo shoots to the same size as the pork.
stock to the boil in a large clay pot or saucepan. Add the pork and stir
to separate the meat, then add the mushroom, black fungus, tofu and
bamboo. Return to the boil and add the salt, rice wine, soy sauce and
vinegar. Slowly pour in the egg, whisking to form thin threads, and cook
for 1 minute. Combine the remaining cornflour with enough water to make
a paste, add to the soup and simmer until thickened. Put the pepper in a
bowl, pour in the soup and stir. Garnish with the spring onion.