Cooking time: 20
4 dried shiitake (black) mushrooms
1 dried wood ear
1/4 lb lean pork, julienned
2 teaspoons cornstarch
1/2 lb regular tofu, cut into 1 cm cubes
1/3 lb congealed pig's blood, cut into 1 cm cubes
7 cups chicken stock
3 large slices of ginger
1/2 cup carrots, julienned
1/2 cup bamboo shoots, julienned
1/2 cup white rice vinegar
3 tablespoons soy sauce
11/2 teaspoons chilli sauce
31/2 tablespoons cornstarch mixed in a small amount of water
1 egg white
4 spring onions, finely chopped
Soak mushrooms and wood ear in water until soft (about 20 minutes).
Cut up tofu, pig's blood, carrot, and bamboo shoots.
Slice pork into very thin strips. Put in a bowl and add the 2 teaspoons of cornstarch. Mix well and let stand.
Trim the mushrooms and wood ear stems and slice thinly.
Place stock in a large pot and bring to boil, Add mushrooms, wood ear and ginger. Simmer for 10 minutes. Remove ginger.
Add pork, tofu, pig's blood, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, and chilli sauce. Cook for further 5 minutes.
Mix in the cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
Garnish with spring onions.