Recipe: Hot & Sour Soup2020|00:55
Hot and sour soup is a Chinese soup claimed variously by Beijing and Sichuan as a regional dish, although Taiwan has its own version too. The hot and sour soup is usually meat-based, and often contains ingredients such as wood ear fungus, bamboo shoots, tofu, and pork blood. It is the red peppers or white pepper that makes this soup spicy, and the vinegar that makes it sour. METHOD: 1. Slice the pork into thin, short strips. Cut wood ear fungus, and bamboo shoot into thin, small strips as well. Cut the tofu into small cubes. 2. Beat the eggs and set aside. 3. Bring chicken stock to boil and add in shredded pork, wood ear fungus, bamboo and tofu. 4. Add soy sauce, salt, sugar, white pepper, vinegar and 4 cups of water. 5. Again, bring soup to boil, then turn to low heat and simmer for 10 minutes. 6. In a separate bowl, combine cornstarch with 2 tablespoons water. 7. Once combined, stir into soup until the soup begins to thicken. 8. Evenly stir in sesame oil. 9. Then turn off the heat, and gently pour the beaten egg into the soup and stir slowly for about 3 to 5 times. 10. Garnish with scallions.