1. Soak the ears in hot water in advance, pick them and cut them slightly, cut the carrots into thick shreds, slice the mushrooms, and cut the tofu into strips. Chopped chives and coriander.
2. Beat the eggs and adjust the water and starch.
3. Heat an appropriate amount of oil in a wok, and stir-fry the fungus, carrots, and mushrooms in the pan.
4. Add enough water to the soup pot, add a spoonful of light soy sauce, vinegar can be added here, I also added a piece of Knorr Soup Bao into it, put the tofu in it and boiled over high heat.
5. Boil the water for two minutes to thicken the starch, then the beaten eggs fly in, and finally add white pepper.
6. I didn't add any salt because I put the bisque, so I sprinkled the coriander and chives in the end.
7. Pour in sesame oil and turn off the heat
Tips:The sourness of hot and sour soup is naturally vinegar, and the spiciness comes from pepper. I usually make this amount of sour and spicy. This amount is actually what you like. You like more sour and vinegar, and you like more pepper.
