The method
5 steps · 35 min
- 01
Bring stock to a simmer; add pork, tofu, wood ear, bamboo.
- 02
Season with vinegar, soy, white pepper — taste for tart-hot balance.
- 03
Stir in cornstarch slurry; simmer until velvety.
- 04
Drizzle in beaten egg while stirring in one direction for ribbons.
- 05
Finish with sesame oil and scallions; serve immediately.
