Hot and sour soup of old Nanchang(lao nan chang de suan la tang )

Hot and sour soup of old Nanchang

Introduction:

Production steps:

Step 1: marinate minced meat with a little salt and cooking wine for 10 minutes;

Step 2: wash and shred the golden mushroom;

Step 3: cut tofu into small pieces;

Step 4: cut pig blood into small pieces about the size of tofu;

Step 5: cut the soaked fungus into pieces;

Step 6: break up the eggs and set them aside;

Step 7: put a little oil in the frying pan and fry the minced meat;

Step 8: add 1000ml water or fresh soup, put in agaric and cook together;

Step 9: after boiling, add Flammulina velutipes, tofu and pig blood in turn, and turn down the heat;

Step 10: boil again, add soy sauce, salt, chicken essence, vinegar, chili oil in turn, and then add the broken eggs to slide them;

Step 11: after the eggs are scattered, pour in the sauce mixed with water starch to thicken, turn off the heat, pour the soup into a bowl, sprinkle with pepper, chili powder and scallion, and mix well when eating.

Materials required:

Minced meat: 50g

Flammulina velutipes: 50g

Tender tofu: 2 pieces

Pig blood: 100g

Egg: 1

Black fungus: a little

Scallion: a little

Cooking wine: a little

Soy sauce: 1 teaspoon

Vinegar: 2 tablespoons

Pepper: 1 teaspoon

Chili oil: 1 teaspoon

Chili powder: 1 teaspoon

Salt: right amount

Chicken essence: appropriate amount

Starch: 1 tablespoon

Water: moderate

Note: there are many versions of sour and spicy soup in Nanchang, but pig blood, tofu, shredded meat and eggs are the most basic, and other materials are different.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Lao Nan Chang De Suan La Tang