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Red Emperors Hot and Sour Soup Recipe
Red Emperors Hot and Sour Soup Recipe
Red Emperors Hot and Sour Soup
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

"Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.

kusina ingredients
  • 100g Pork
  • 3pcs. Dried Chinese mushrooms soaked in boiling water for 5 minutes and chopped
  • ½ cup Peeled, uncooked shrimp
  • 6 cups Chicken stocks
  • 30g Bamboo shoots, sliced
  • 30g Onion leeks, shredded
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Sugar
  • 1 tsp. Dark mushroom soy sauce
  • ½ tsp. Light soy sauce
  • 1 ½ tbsp. Chinese Vinegar
  • 1 tsp. Chili sauce
  • 1 tsp. Sesame oil
  • 1 jigger Chinese wine
  • 1pc. Egg, well beaten
  • 2 tbsp. Water mixed with 1 tablespoon cornstarch

kusina instructions
1 Trim any fat from pork and slice into shreds about 2 inches long and less than ½ inch thick.

2 Soak mushroom in boiling water until softened. Place pork in large pot with shrimp and stock.

3 Bring to a boil and reduce heat to allow to simmer gently for 4-5 minutes. Add all remaining ingredients except for egg.

4 Add corn starch and water mixture. Cook further for 1-2 minutes over low heat.

5 Remove pan from heat and add egg gradually stirring gently until it forms threads in soup.

6 Mix spoonful of hot soup with cornstarch and water mixture and add to soup, stirring constantly. 

7 Bring soup back to simmering point for 1 minute to thicken cornstarch. Serve immediately.

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