Suan la tang (hot and spicy soup)

Chilli oil

• 1 garlic clove
• 1 eschalot, peeled
• 1 spring onion/shallot, trimmed and cut into pieces (3 cm)
• 3 tbsp chilli powder, to taste
• 200 g oil

Szechuan soup

• 3 dried shiitake mushrooms
• 10 g dried black fungus (see Tips)
• warm water, for soaking
• 1 cm piece fresh ginger, peeled and cut into thin slices
• 60 - 90 g canned bamboo shoots, drained
• 1000 g water, plus an extra 3 tablespoons
• 200 g pork mince
• 100 g fresh enoki mushrooms, cut into pieces (3 cm)
• 1 tsp soy sauce
• 1 tsp dark soy sauce
• 3 - 4 tbsp Chinese black vinegar, to taste
• ½ tsp salt, to taste
• ½ tsp sugar
• ground black pepper, to taste
• 2 tbsp arrowroot flour
• 150 g tofu, cut into cubes (1 cm)
• 1 egg white, lightly beaten
• 1 - 2 spring onions/shallots, trimmed and cut into thin slices