Hot and Sour Soup
Bring the stock to a rolling boil, add the pork, bean curd and mushrooms, simmer for 2 to 3 minutes, then add wine, soy sauce, pepper, vinegar and salt.
Now blend the corn flour with a little cold water to make a smooth paste, pour into the soup slowly, stirring all the time.
Serve as soon as the soup thickens.
A small amount of finely shredded bamboo shoots and a lightly beaten egg may be added to the soup in order to make it into an even thicker and more substantial dish.