Soak black fungus and mushroom if using dry ingredients.
10 g dry black fungus, 2 shiitake mushrooms
Julienne pork and Marinade pork with some cooking wine, salt, pepper and mix well. Add cornstarch and mix until all coated. then add vegetable oil and sit for 10 minutes.
100 g pork tenderloin, 1 tbsp cooking wine, salt, white pepper, 1 tsp corn starch, 1 tsp vegetable oil
Julienne the black fungus, mushroom, bamboo shoot and tofu.
10 g dry black fungus, 2 shiitake mushrooms, 50 g bamboo shoots, 150 g classic tofu
Heat oil in a pot (around 1 tbsp) in high heat. Add pork and toss until colour turned and take it out.
1 tbsp vegetable oil, 100 g pork tenderloin
Add water with chicken powder and wait until boiling. Add white pepper, soy sauce, dark soy sauce, salt, sugar for seasoning.
1 litre water, 1 tsp chicken powder, 1 tbsp soy sauce, 0.5 tbsp dark soy sauce, 1 tsp ground white pepper, 0.25 tsp salt, 1 tsp sugar
Stir in black fungus, mushroom, and bamboo shoots and simmer in medium heat for 5 minutes with lid covered until they are cooked. Add in the pork and tofu and cook for another 1-2 minutes.
100 g pork tenderloin, 10 g dry black fungus, 2 shiitake mushrooms, 50 g bamboo shoots, 150 g classic tofu
Turn to low heat after soup boiled and gradually stir in the corn starch water mix slurry to thicken.
2 tbsp corn starch
Drizzle beaten egg slowly into the soup while stirring gently.
1 egg
Turn off heat and add the vinegar and mix well and adjust according to personal preference.
3 tbsp rice vinegar
Remove from heat, stir in sesame oil, and garnish with scallions or coriander. Serve hot!
1 tsp sesame oil, scallions or coriander
