Hot and Sour Soup(suan la tang )

Hot and Sour Soup

Introduction:

Production steps:

Step 1: shred Xiangru, winter bamboo shoots, carrots and tenderloin. Marinate the tenderloin with oyster oil wine. Cut the tofu into thin strips and mix the eggs.

Step 2: heat the pan to drain the oil, warm and smooth the shredded pork until the surface changes color. Stir fry the remaining oil in the pan and stir fry the shredded winter bamboo shoots, Huluobu and Xiangru. Pour in the broth, add the soy sauce, bring to a boil and simmer for 2 minutes.

Step 3: pour bean curd and shredded meat into the pot, bring to a boil, turn to low heat, open a spoonful of starch with water, keep the pot boiling over medium heat, slowly pour in the starch powder, push evenly while pouring, the soup in the pot is slightly viscous.

Step 4: pour the scattered egg liquid into the pot from the outside to the inside, push it with a spoon to make the egg liquid form a beautiful egg flower, pour vinegar along the pot, sprinkle a little amount of white pepper, push it with a spoon, sprinkle with Scallion to make the finished product.

Materials required:

Pork tenderloin: moderate

Xiangru: right amount

Winter bamboo shoots: moderate

Carrot: right amount

Eggs: right amount

Tender tofu: right amount

Soup or water: moderate

Soy sauce: moderate

White pepper: right amount

Starch: right amount

Zhenjiang vinegar: right amount

Note: thicken is the key to make this soup, the soup should be transparent and slightly sticky, the ingredients in the soup should all float, the spicy in this soup comes from white pepper, so the amount of white pepper should be a little more, vinegar must be Zhenjiang vinegar.

Production difficulty: unknown

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Tang