Then preparing all the vegetables and cutting to desired width and size.

In a saucepan big enough for the number of servers required, add oil and sesame oil in and start frying carrot in for one minute.

Add the Jew ear mushrooms to the carrot and fry for a further minute, and then add bamboo shoots, mix frying all together and well.

Add the enoki mushrooms and silken Tofu in the soup, then pour over the mixture eggs on (don't stir the soup at this moment), put the marinaded shredded meat in, then mix all well.

While soup is boiling, add white and black vinegar in, when it boiled, turn off the heat, then put shred scallion on and drop some sesame oil. (well done the part of the soup.)

Take another pan to boil water, when it is boiling, put the noodles in, and cooked well, take the noodles out, put it in a large soup bowl, and ladle Hot and Sour Soup into bowl to cover noodles.
(Serving hot)