Homemade Hot and Sour Soup
1.
Cut shiitake mushrooms, winter bamboo shoots, pork, and tofu into fine strips. Cut the shredded pork with salt, light soy sauce, and marinate the egg white to make it more delicious and tender.
2.
Put the oil in the pot and sauté the diced mushrooms and winter bamboo shoots until fragrant.
3.
Pour in a box of 500ml of bone broth, (quick way) if you don't have it, you can use water instead.
4.
After the soup is boiled, add the shredded pork and stir it with chopsticks a few times. The shredded pork is easy to cook. Once the color changes, add the shredded tofu immediately.
5.
Then add about 6 grams of rice vinegar.
6.
Pour in the water starch to thicken, stir constantly with a spoon to observe the consistency, if it is not enough, you can add some more starch.
7.
Immediately pour in the egg mixture, stir evenly with chopsticks, and let the egg mixture form beautiful egg filigree.
8.
Turn on high heat and cook for 10 seconds. Finally, sprinkle pepper, sesame oil, a spoonful of light soy sauce, and chives.
Tips:
1. The hotness of the hot and sour soup is not chili, but the seasoning of the pepper, so don't put the pepper too early to avoid the aroma evaporating, but after the ingredients are cooked, boil on high heat for 10 seconds, and add the pepper at the same time. Sesame oil, light soy sauce seasoning
2. Don't season the vinegar too early, it's best to wait until most of the ingredients are cooked, and put it in at the same time as the thickening and egg.
3. To ensure that the hot and sour soup has sour, spicy, salty, fresh, fragrant, and five flavors at the same time, it must be cooked with stock or fresh chicken soup.
