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Instant Pot Hot and Sour Soup
Ingredients
  • 1 pound (454g) pork shoulder , 1.5 inches thick
  • 15 grams dried shiitake mushrooms , rehydrated and thinly sliced
  • 10 grams dried wood ear mushrooms , rehydrated and roughly chopped
  • Optional: 12 grams dried lily flowers , rehydrated and halved lengthwise
  • Optional: 140 grams bamboo shoots , julienne
  • Optional: 100 grams carrot , julienne
  • ½ block (250g - 350g) firm tofu , cubed
  • 1½ teaspoons (8g) ginger , sliced
  • 1 large egg , beaten
  • subheading: For Optional Browning Step:
  • 1 tablespoon (15ml) peanut oil or vegetable oil
  • Kosher salt and ground black pepper
  •  
  • Soup
  •  
  • 4 cups (1L) unsalted chicken stock
  • 2 cups (500ml) shiitake mushroom stock or unsalted chicken stock
  • 2 tablespoons (30ml) Chinkiang vinegar (Zhenjiang vinegar) or white vinegar
  • 1 tablespoon (15ml) regular soy sauce
  • 1 tablespoon (15ml) dark soy sauce
  • 1 teaspoon (8g) fine salt
  • 1 teaspoon (3.2g) ground white pepper
  • 1 teaspoon (5ml) roasted sesame oil
  • Optional: 1 tablespoon (15ml) Shaoxing wine or dry sherry
  •  
  • Thickener
  •  
  • 3 to 4 tablespoons (27g - 36g) cornstarch
  • ¼ cup (63ml - 78ml) cold water
  •  
  • Garnish
  •  
  • 1 to 2 stalks green onions , finely sliced
  • subheading: Equipment:
  • Instant Pot Pressure Cooker
  •  
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