Sichuan-Style Hot and Sour Soup with Shrimp

Method

1. Soak the shiitake and wood ear in just enough warm water to cover for 30 min. Lift them out and squeeze dry, then strain the shiitake soaking liquid through a fine sieve, leaving the grit behind; this liquid doubles the savouriness of the stock. Shred the shiitake and wood ear very finely.

   Add in this stepDried shiitake mushrooms 4Dried wood ear mushrooms 5 g

2. Cut the pork along the grain into matchsticks 5 cm long and 3 mm thick. Devein the shrimp and halve them lengthwise. Divide the Shaoxing wine, soy sauce and cornstarch between the two, mix well and leave for 10 minutes. This thin starch coating (velveting) keeps the pork juicy and the shrimp bouncy even in hot soup.

   Add in this stepPork loin or shoulder 80 gRaw peeled shrimp 80 gShaoxing rice wine 2 tspLight soy sauce ¾ tspCornstarch 0.6 tbsp

3. Put the chilli flakes and finely crushed Sichuan peppercorns in a dry heatproof bowl (ceramic or stainless steel). Heat the oil in a small 16 cm pan on medium heat for 2 min, to 160–170 °C: a dry wooden chopstick dipped in should release a steady stream of small bubbles, and a pinch of chilli should sizzle without blackening. Pour the oil over slowly in 2 or 3 additions; it foams up, so keep your face back. If the oil smokes it is too hot, so let it cool a moment first.

   Add in this stepNeutral oil (for the chilli oil) 2 tbspChilli flakes 2 tspSichuan peppercorns ½ tsp

   medium heat

4. In a 18 cm pot, combine the stock, the strained soaking liquid, ginger, shiitake, wood ear, and the julienned bamboo shoots and carrot. Bring to the boil on high heat, about 6 min, skim off any foam, then turn down to medium-low heat and simmer for 5 min. Fish out the ginger.

   Add in this stepChicken stock (unsalted or low-salt) 600 mlGinger slices 3Bamboo shoots 50 gCarrot 30 g

   high heat→medium-low heat

5. Add the pork, separating it at once with chopsticks, and cook on medium heat for 1 min 30 sec until white. Add the shrimp and cook for 1 min more: shrimp that turn pink and curl into a loose C are perfect; a tight O means overcooked. Add the tofu, the remaining light soy sauce and the dark soy sauce, and season with salt.

   Add in this stepFirm tofu 120 gLight soy sauce 2¼ tspDark soy sauce 1 tspSalt to taste

   medium heat

6. Mix the cornstarch and water into a slurry, then pour it in a thin stream while stirring the soup in one direction. Cook on medium heat for 1 min, until the soup is clear, glossy and thinly coats the back of a spoon.

   Add in this stepCornstarch 1.9 tbspWater (for the slurry) 4 tbsp

   medium heat

7. Turn the heat down to low heat and drizzle in the well-beaten egg in a thin stream down a chopstick. Wait 10 seconds, then stir gently to form fine egg ribbons.

   Add in this stepEgg 1

   low heat

8. Turn off the heat. Add half the black vinegar, taste, then add as much of the rest as you like. Grind in the white pepper and add the sesame oil. Ladle into bowls, top with coriander and spring onions, and spoon over the chilli oil, flakes and all.

   Add in this stepChinese black vinegar (Chinkiang) 3 tbspWhole white peppercorns, freshly ground ¾ tspToasted sesame oil 1 tspFresh coriander (cilantro) 4 gSpring onions 1