Sour-Spicy Soup with Rice

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Difficulty: 2
Spiciness: 2
Number of Servings: 6

An excellent spicy soup that is a great introduction to a proper Chinese meal.

Rinse the pork thoroughly under running water and remove any bones. Place a larger pot with salted water on the stove and bring it to a boil. Add the pork to the boiling water and slightly reduce the heat. Cook the pork at a moderate temperature in a covered pot for 30 minutes. Place a smaller pot with 0.5 liters of water on the stove, add a pinch of salt, and wait for the water to boil. Add the rice to the water and cook it for 10 to 15 minutes, then drain it.
Rinse the mushrooms under running water, clean them, and soak them in warm water for 5 minutes. Then remove them from the water and chop them. Drain the bamboo shoots, rinse them, and cut them into pieces. Rinse the onions under water, clean them, and slice them into thin rings.
Bring the chicken broth to a boil, then reduce the heat and continue cooking at a moderate temperature. Remove the pork from the water, drain it, and cut it into pieces. Add the mushrooms, bamboo shoots, pork, rice, and ginger to the soup. Slightly reduce the heat so that the soup simmers slowly. In a small bowl, add a few tablespoons of water and cornstarch. Mix well and use it to thicken the soup.
The soup should simmer slowly until it becomes clear again (20–25 minutes). Then remove the soup from the heat, add vinegar, both types of pepper, and oil. Add the onions to the soup. Mix the soup well once more and distribute it into bowls.

To enrich the soup even more, you can add tofu pieces and quickly sautéed shrimp tails.