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Chinese Hot and Sour Soup (Suan La Tang)

Book Information

The Professional Chef (8th Edition)
Page: 443

Ingredients

Black Fungus
Chicken Stock  (page 351)
Cornstarch
Egg
Firm Tofu
Fresh Ginger
Green Onion
Ground Pork Butt
Lily Bud
Rice Vinegar
Savoy Cabbage
Sesame Oil
Soy Sauce
Vegetable Oil

Tags

Soups