Hot & Sour Soup with Crab

recipe image
Ingredients:

  • 6 scallions, trimmed, divided
  • 8 cups reduced-sodium chicken broth
  • 8 thin slices unpeeled ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • ½ cup dried tiger-lily buds
  • ¼ cup dried cloud ears
  • 1½ teaspoons peanut oil
  • 6 shiitake mushrooms, stems removed, thinly sliced
  • ½ cup drained, canned bamboo shoots, cut into thin strips
  • 8 ounces firm tofu, cut into ½-inch cubes
  • 3 tablespoons cornstarch
  • ¼ cup cold water
  • 6 ounces lump crabmeat
  • ½ cup rice-wine vinegar, or distilled white vinegar
  • 2 teaspoons ground Sichuan pepper, or white pepper
  • 1 teaspoon sesame oil
  • 1 large egg, lightly beaten

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