Preparation:
heat stock to a boil, in a saucepot, over a moderate flame reduce heat and simmer until reduced by half add ginger slices and simmer for 3 minutes remove and discard ginger slices add pork, carrots, cabbage, scallions, bamboo shoots, mushrooms, tree ears, and tofu simmer for 4-5 minutes dissolve cornstarch in vinegar and soy stir into soup and simmer for 2-3 minutes season to taste with salt, pepper, and additional vinegar add peas swirl in eggs let stand for 5 minutes serve hot |
