RECIPE FOR HOT AND SOUR SOUP CHINESE STYLE RECIPES

Steps:

• Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
• In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
• Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
• Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
• Stir the starch water once and then place the starch water in the soup. Heat to thicken.
• Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
• Place black vinegar and white ground pepper in. Turn off fire immediately.
• Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.

Steps:

• Heat stock in large saucepan over medium heat.
• Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
• Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
• Drain, slice thinly and add to the stock.
• Add diced chicken, bamboo shoots and ginger and stir to combine.
• Cook until chicken is tender, 3-4 minutes.
• Stir in remaining ingredients and cook for 1-2 minutes more.
• Taste and adjust seasonings by adding a little more vinegar or chili as desired.
• Serve immediately, ladled into bowls.