Shanghai Hot and Sour Soup
1.
Prepare the ingredients, I used half a box of tofu
2.
Cut the tofu into thin filaments and put it in clean water, rinse with running water, soak in clean water, peel and shred carrots, wash and shred shiitake mushrooms, wash and cut pork leg into shreds, use 2 grams of salt, Grab the rice wine and cornstarch and let stand for 10 minutes. Knock the eggs into a bowl and stir evenly
3.
Prepare vinegar, white pepper, chopped green onion, and water starch
4.
Add 2 large bowls of water to the pot and bring it to a boil, then scoop up the shredded tofu and add it to the pot
5.
Add shiitake mushrooms, shredded carrots, and shredded pork in turn, and gently stir with chopsticks
6.
After boiling, try the taste first and then add salt to taste, the pork shreds have been salty after marinating
7.
Turn off the heat first, and slowly pour the egg liquid in a circle. This step is very important. Only the egg liquid poured in using the temperature in the pot can produce an egg flower shape
8.
Bring to a boil again and add white pepper, that's all
9.
Thicken starch with water until thick
10.
Finally add the balsamic vinegar and mix well, then add the sesame oil and turn off the pan. The balsamic vinegar will be released after heating, so add it at the end
11.
Put it in a bowl and sprinkle with chopped green onion
Tips:
1. The shredded pork must be marinated in syrup to have a fresh and tender taste.
2. When adding balsamic vinegar, don't pour it all at once, add it and adjust it to your favorite taste.
