#A very warming soup, this is a favorite in winter in Peking. Add chili sauce and vinegar to suit your taste.#
Trim any fat from the pork and slice it into shreds about 2 inches long and less than 1/2-inch thick.
Soak the mushrooms in boiling water until softened. Place the pork in a large pot with the shrimp and stock. Bring to the boil and then reduce the heat to allow to simmer gently for 4-5 minutes.
Add all the remaining ingredients except for the egg, and cornstarch and water mixture. Cook a further 1-2 minutes over low heat.
Remove the pan from the heat and add the egg gradually, stirring gently until it forms threads in the soup.
Mix a spoonful of the hot soup with the cornstarch and water mixture and add to the soup, stirring constantly.
Bring the soup back to simmering point for 1 minute to thicken the cornstarch. Serve immediately.
#PREPARATION#
Vary the amount of chili sauce to suit your own taste.
#VARIATION#
Hot and Sour Soup is very versatile. Substitute other ingredients such as chicken, crabmeat, bean sprouts, spinach or green cabbage.
#WATCHPOINT#
The soup must be hot enough to cook the egg when it is added, but not so hot that the egg sets immediately.