Citrus and Star Anise Sichuan Hot and Sour Soup with Egg and Mushrooms

Method

1. Add star anise and lemon zest to the pot with the broth and spices.
2. In a pot, bring chicken broth to a boil.
3. Add pork belly and cook until tender, about 20 minutes.
4. Stir in mushrooms, vinegar, soy sauce, and Sichuan peppercorns.
5. Mix cornstarch with 2 tbsp water and add to thicken the soup.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.