Hot and Sour Shepherd's Purse Tofu Soup
1.
Wash the pork leg and cut into shreds. Add 1 teaspoon of rice wine, 1 teaspoon of cornstarch, a little salt, and let it stand for 15 minutes. Prepare water starch, tofu, soaked mushrooms, shepherd's purse
2.
Cut the tofu into shreds, rinse it with running water several times and soak in water, chop shepherd’s purse, shredded shiitake mushrooms after washing, prepare rice vinegar and chili pepper
3.
After the wok is heated, pour olive oil into it, pour the shiitake mushrooms into the warm oil and stir fry for a fragrant flavor. Because I used olive oil for the soup, I can also use other cooking oil or lard.
4.
Then add a large bowl of water and bring to a boil, then add the shredded tofu to control the water
5.
When it is boiled again, use chopsticks to stir in the pork shreds little by little so that they will not stick together. After adding, use chopsticks to gently and quickly scatter.
6.
At this time, you need to add salt to taste. Try the taste before adding salt. The pork shreds are marinated so as not to be too salty.
7.
Then thicken the starch with water, add it in batches when thickening, it's best to thicken thin
8.
Pour in rice vinegar, you can add it according to your own taste, not too much, just a little sour
9.
Finally, add the shepherd’s purse, mix well until the color changes and then turn off the heat. The shepherd’s purse is very fresh and tender, and the color will be cooked. At this time, you can add oil to the chili, because someone at home can't eat spicy, so I left half of the original flavor
10.
Put it in a bowl, add the chili pepper according to your taste, mix well and enjoy
Tips:
1. The shredded pork must be marinated first, so that the shredded pork will have a tender texture after being put into the pot.
2. Tofu should choose lactone tofu, which tastes the best
