Szechuan peppercorn, 1 tbsp
Garlic, 4 cloves
Red chilis, 6
White pepper, 1 tsp
Black Chinese vinegar, .25 cup
Soy sauce, 2 tbsp
Dark soy sauce, 2 tbsp
Chicken stock, 4 cups
Salt, .25 tsp
Chinese cooking wine
Them sour Chinese vegetables (I’ll look this up at some point)
Dried wood ear mushrooms
Corn starch, 1 tsp
Mix all the soup ingredients in a pot and bring to a slow simmer.
Add in all the condiments. Cook for a few minutes.
Make corn starch slurry and add it to the soup to thicken.
Break and mix the eggs, then stir the soup in a circular pattern. While the soup is swirling, slowly pour in the eggs.
Remove from heat and serve. Garnish with scallions.