Hot and Sour Soup

Name: Hot and Sour Soup
Ingredients: 5 1/3 oz (150 grams) pork, cut into thin strips; 10 1/2 oz (300 grams) pork blood (or substitute with firm tofu if unavailable); 7 oz (200 grams) firm tofu; 5 1/3 oz (150 grams) cooked bamboo shoots; 3 1/2 oz (100 grams) wood ear mushrooms; 2 3/4 oz (80 grams) shredded carrot; 2 eggs; 1 chili pepper; as needed Green onions,; 1 little beaten egg (for marinating pork); 1/2 tablespoon (7 ml) rice wine (for marinating pork); 2 tablespoons (30 ml) soy sauce (for marinating pork); 3 tablespoons (45 ml) white vinegar (for seasoning); 3 tablespoons (45 ml) black vinegar (for seasoning); 6 tablespoons (90 ml) soy sauce (for seasoning); 1/2 teaspoon (2.5 ml) salt (for seasoning); Black vinegar, to taste (to add before serving); White pepper, to taste (to add before serving); Sesame oil, to taste (to add before serving)

安木白。Amber @cook_amber

As the weather gets cooler, a bowl of hearty, flavorful, hot and sour soup really hits the spot. Enjoy a delicious and budget-friendly meal served hot!
Feel free to visit my Facebook page~
https://www.facebook.com/AmberPhotograph

安木白。Amber @cook_amber

Saved

Ingredients

5 1/3 oz (150 grams)pork, cut into thin strips
10 1/2 oz (300 grams)pork blood (or substitute with firm tofu if unavailable)
7 oz (200 grams)firm tofu
5 1/3 oz (150 grams)cooked bamboo shoots
3 1/2 oz (100 grams)wood ear mushrooms
2 3/4 oz (80 grams)shredded carrot
2eggs
1chili pepper
as neededGreen onions,
1little beaten egg (for marinating pork)
1/2 tablespoon (7 ml)rice wine (for marinating pork)
2 tablespoons (30 ml)soy sauce (for marinating pork)
3 tablespoons (45 ml)white vinegar (for seasoning)
3 tablespoons (45 ml)black vinegar (for seasoning)
6 tablespoons (90 ml)soy sauce (for seasoning)
1/2 teaspoon (2.5 ml)salt (for seasoning)
Black vinegar, to taste (to add before serving)
White pepper, to taste (to add before serving)
Sesame oil, to taste (to add before serving)

Saved

Steps

1

Prepare all the ingredients.
2

Marinate the pork strips with rice wine, soy sauce, and a little beaten egg. Mix well and let sit briefly.
3

Heat 2 tablespoons of vegetable oil in a pot. Sauté the shredded carrot until fragrant, then add the wood ear mushrooms and bamboo shoots and stir-fry until aromatic. Add 1 teaspoon soy sauce and 1 1/4 cups (300 ml) water, bring to a boil, then pour in 5 1/4 cups (1250 ml) hot broth and bring to a boil again.
4

Once boiling, add 1/2 teaspoon salt and 6 tablespoons soy sauce. Cook for 5 minutes, then add the marinated pork strips and pork blood. Continue cooking for about 10 minutes.
5

Mix 4 tablespoons cornstarch with 1/3 cup (100 ml) cold water until smooth. Gradually pour the mixture into the soup while stirring to thicken. (You may not need all the cornstarch mixture; add gradually and adjust to your desired thickness.)
6

Add the tofu cubes and chili pepper, stir gently. Turn off the heat, then slowly pour in the beaten eggs while stirring to create egg ribbons.
Before serving, drizzle with sesame oil, sprinkle with white pepper, and add black vinegar to taste.
7

Your delicious, tangy, and savory hot and sour soup is ready to serve!