Hot and sour Chinese soup

Ingredients for 4 servings:

• 10 mushrooms or soaked mu-err mushrooms
• 125 g lean pork
• 100 g onion(s)
• 1 liter meat broth
• 1 shot of sherry
• 2 tbsp vinegar, hot, white
• 1 pinch of salt
• ½ tsp black pepper, ground
• 1 tsp oil (sesame oil)
• 2 tbsp cornstarch
• 1 pinch(s) of sugar
• 1 tbsp chives, chopped
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the mushrooms, pork, and onions and add them to the boiling broth. After 10 minutes of simmering, add the sherry and spices, and thicken the soup with the cornstarch dissolved in cold water. Let it simmer for 3 minutes. Add the beaten egg, which you’ve lightly beaten into the soup. Remove the soup from the heat, add the oil, and season with a little sugar. Serve sprinkled with chives.