Sour Spicy Peking Soup

Maybe your new favorite bean dish:

Soak the mushrooms in a small baking bowl with 0.25l water for 30 minutes, then drain. Remove mushroom stems, then cut heads into strips. Drain the babbous sprouts and pour off the soybean curd. Cut the sprouts into pieces. Chop the meat and cut it into strips as narrow as the mushrooms, about 4 to 5 cm long.

Then pour the clear soup, soy sauce, salt, mushrooms, bamboo shoots and meat into a 3-liter casserole dish. Bring to a boil over high heat, turn down, then gently simmer for 3 minutes. Add the soybean curd, pepper and vinegar and bring to boil repeatedly. Quickly stir the starch flour solution and pour into the soup. stir for a few seconds until the soup binds Then add the beaten egg into the soup, stirring gently all the time Remove from heat, pour into a tureen or baking dish. Stir in the sesame seed oil and bring to the table on the spot sprinkled with the scallions.

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