Sour Tang Xiaowanzi
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Right amount of pork filling
2. One piece of tofu, soaked yuba, appropriate amount of fungus, and a little carrot slice
3. A little green onion and ginger water (add a little water and crush the green onion and ginger to squeeze out the water)
4. Add a little salt, yellow sauce, pepper, pepper powder, thirteen spices, an appropriate amount of chicken powder, an egg, an appropriate amount of cornstarch, a bit of tofu, and an appropriate amount of green onion and ginger water in one direction.
5. Heat the oil to 50% heat, squeeze the meatballs with your hands into the meatballs for deep-frying, turn to medium heat and fry until golden
6. Fry until golden brown and remove, then raise the oil temperature, put the meatballs here and fry for a few seconds, remove them for later use
7. Tofu, fungus, yuba, carrot, shredded
8. I'm cutting some green onions and ginger
9. Cut some coriander in the soup pot, add shredded green onions, add a spoonful of sesame oil, and a spoonful of chicken powder for later use
10. Boil the water in a pot and add the cut tofu, fungus, yuba, carrots, blanch them, blanch them and remove them for later use.
11. Heat a pot with a little oil, add green onion and ginger and stir fry
12. Add the right amount of boiling water, add the right amount of very fresh soy sauce, 3 tablespoons of rice vinegar, 1 tablespoon of pepper, 1 tablespoon of magic kitchen stock powder, salt and cook for two minutes, remove the green onion and ginger inside.
13. Then put in various blanched shreds and small balls and cook for one minute
14. Finally, add an appropriate amount of water starch, and then add a spoonful of rice vinegar to get out of the pot
15. Pour the soup into a soup bowl and stir evenly, (taste the soup for yourself and add salt if it is weak, add vinegar if the acidity is not enough, and pepper if the spiciness is not enough).
16. Finished picture
17. Finished picture
