Not true, apparently.
You will need:
1/4 c. dried black fungus
1/4 c. dried daylilies
100g package of preserved vegetables
4 T. cornstarch
4 T. water
3 cups water
1 12 oz can of chicken stock
1 lb of lean pork
1 ordinary package of supreme soft tofu
1 egg
4 tablespoons Chili sauce
60 ml of vinegar.
Salt to taste
Fine black pepper to taste
4 tablespoons Chili sauce
60 ml of vinegar.
Salt to taste
Fine black pepper to taste
Soak
a handful of Black Fungus and a handful (about1/4 cup) of dried
Daylilies (many restaurants would use bamboo shoots) in water for a
while to soften and start a large pot containing 2-3 cups of water and a
can of chicken stock to boiling. Take about 1 lb of Pork and cut into
strip about 1/2" by 2" Add a slurry of 2 T. cornstarch and 2 T. water
and set aside. Mix 2 T. of cornstarch with 2 T. of water and set aside.
Cut the tofu into strips about
1/4-1/2 by the length of the cube. Scramble the egg. Strain the
fungus and day lilies and add to the boiling liquid. Add the pork, the
preserved vegetables and the tofu. Add Some of the cornstarch mixture to
thicken. judge the thickness based on your history of eating hot and
sour soup. Add the vinegar and the chili sauce. Salt and pepper to
rase. Add the egg by stirring and drizzling it around in the soup
