COLLECTION: Hot and Sour soup

Name: COLLECTION: Hot and Sour soup
Ingredients: 5.5 cup Broth; 1.5 cup Rice Cooked; 0.25 cup Rice Or White Vinegar T Cornstarch; 1.0 Sesame Oil; 1.0 cup Bean Curd Cut Into Small Cubes; 4.0 ounce Very Lean Pork Shredded; 1.0 teaspoon Light Soy Sauce; 6.0 cup Chicken Stock; 1.5 teaspoon Salt; 1.0 teaspoon Sugar; 3.0 tablespoon Water; 2.0 tablespoon Light Soy Sauce; 2.0 tablespoon Vinegar; 1.0 teaspoon Sesame Oil; 1.0 teaspoon Chili Oil; 0.5 teaspoon Black Pepper; 0.5 teaspoon White Pepper; 3.0 tablespoon Scallion Or Green Onion Chopped; 1.0 tablespoon Fresh Ginger Chopped Do Not Use Powdered; 1.0 tablespoon Peanut Oil; 0.5 cup Boneless Pork Loin Shredded; 4.0 cup Chicken Broth Canned Or Homemade I Usually Use; 3.0 tablespoon Red Wine Vinegar; 0.25 cup Water; 0.25 cup Green Onions; 1.0 tablespoon Toasted Sesame Oil; 0.25 teaspoon White Pepper; 1.0 quart Chicken Broth; 2.0 ounce Shredded Pork Tenderloin; 2.0 ounce Shredded Bean Curd

COLLECTION: Hot and Sour soup — uma receita da comunidade no Potlikkr.

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Ingredientes

5.5 cup Broth
1.5 cup Rice Cooked
0.25 cup Rice Or White Vinegar T Cornstarch
1.0 Sesame Oil

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Preparo (prévia)

1
In 4-quart Dutch oven, heat broth to boiling on medium heat.
2
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.

Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.

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