Lao Nanchang's Hot and Sour Soup

Name: Lao Nanchang's Hot and Sour Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Minced meat; 50g Enoki mushroom; 2 pieces Soft tofu; 100g Pig blood; 1 piece egg; a little Black Fungus; a little chopped green onion; a little Cooking Wine; 1 tsp Soy sauce; 2 tablespoons Balsamic vinegar; 1 tsp pepper; 1 tsp Chili oil; 1 tsp Chili powder; Some salt; Some Chicken Essence; A tablespoon starch; Some water

by Rice sprouts

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Lao Nanchang's Hot and Sour Soup

1. Marinate the minced meat with a little salt and cooking wine for 10 minutes;

2. Wash enoki mushrooms and chop for later use;

3. Cut the tofu into small pieces;

4. Cut pork blood into small pieces about the size of tofu;

5. Chopped up soaked fungus;

6. Beat the eggs for later use;

7. Put a little oil in the wok and fry the minced meat;

8. Add 1000ml of water or fresh soup, add fungus and cook together;

9. After boiling, add enoki mushrooms, tofu, and pork blood in turn, reduce the heat to a lower level;

10. Bring to a boil again, add soy sauce, salt, chicken essence, vinegar, and chili oil in turn, then add the beaten eggs, and get loose;

11. After the eggs are slippery, pour the water-starch juice to thicken the soup, turn off the heat, pour the soup into a bowl, sprinkle with pepper, chili powder and chopped green onion, and mix thoroughly when eating.

Tips:
There are many versions of Nanchang’s hot and sour soup, but pork blood, tofu, shredded pork, and eggs are the most basic, and the other ingredients are different.