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 Bouillon Powder; A tablespoon starch; Some water

Lao Nanchang's Hot and Sour Soup

by Rice sprouts

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

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.