| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1 1/2 lb pork bone | ||
| 6 | c | Water |
| 1 | sl | Fresh ginger root |
| 1 | ts | Rice wine |
| 1/4 | ts | White pepper |
| 1/2 | ts | Salt |
| 1 | ts | Cornstarch combined with 1 teaspoon water |
| 2 | Eggs; beaten | |
| 1 | Green onion; sliced | |
| 2 | tb | Chopped ham |
| 1 | ts | Sesame oil |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> Place pork bone in a large pot and add water and ginger. Bring to a boil, then simmer for 2 hours. Discard bone. Add wine, pepper, and salt. Give cornstarch mixture a stir, then add to soup while stirring. Bring soup to a boil and add beaten eggs. Quickly stir in one direction only. Remove soup from heat. Add green onion, ham, and oil. Serve hot. Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998
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