Ingredients:

200 g
60 g
100 g
4
1
2 clove
1 tbsp
1
2 sticks
1
2 tbsp
60 g
5 cups
2 tsp
2 tbsp
1 tbsp
2 tbsp
1/2 tsp
3

firm bean curd
pork or calf's liver, very thinly sliced
lean pork or chicken meat, very thinly sliced
dried Chinese black mushrooms
spring onion, chopped
cloves garlic, chopped
finely shredded ginger
small carrot, finely shredded
celery, thinly sliced
hot red chilies, seeded and finely shredded
vegetable oil
sliced bamboo shoots
water
chicken stock powder
dark soy sauce
Chinese black vinegar
chopped fresh coriander
cracked black pepper
eggs, lightly beaten

Directions:

1. Cut the bean curd into thin slices, then into narrow shreds.

2. Soaked mushrooms for 20 minutes. Remove stems and shred the caps finely.

3. Heat oil in saucepan. Cook the mushrooms, spring onion, garlic, ginger, carrot, celery and chili for 2 minutes. Add the pork or chicken and the bamboo shoots and cook briefly.

4. Add the water, chicken stock powder and soy sauce. Bring to the boil and simmer for 4 minutes.

5. Add the bean curd and liver, and the black vinegar, coriander and pepper and heat through briefly. then slowly pour in the beaten egg, stirring until eggs forms thin strands.

6. Serve the soup hot.

Tips: The Szechuan style of cooking is renowned for its use of fiery flavorings, mostly red chilies. his soup should have a sharp, tart taste - in fact the five flavors of traditional Szechuan foods - sweet, sour, salty, pungent and bitter - all appear in this nourishing soup. If you prefer a less sharp taste, you can reduce the amount of chili and pepper.