SZECHUAN SPICY SOUP 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:

• Place Beef Stew Meat (1 pound) in a medium bowl; add a pinch of Salt (to taste) and Ground Black Pepper (to taste); stir well.
• In a large saucepan, heat up 2 tablespoons of Canola Oil (2 tablespoon) over medium-high heat; add seasoned beef, stir until the outside of the beef starts turning brown, about 5 minutes.
• Add Water (5 cup) into the saucepan. Switch heat to high and bring to a boil, then simmer.
• While the meat is simmering, heat up 3 tablespoons Canola Oil (3 tablespoon) over medium-high heat in a small skillet, about 2 minutes.
• In the meantime, boil Egg (4). Bring Water (4 cup) to a boil in a small saucepan, gently add eggs and let them boil for 4 minutes for soft-boiled eggs or 5 minutes for hard-boiled eggs. Drain and let the eggs sit in cold water for 5 minutes before peeling.
• Add Granulated Sugar (2 tablespoon) and fry until it starts turning brown; now add Star Anise (3), Chinese Five Spice Powder (2 teaspoon), Fresh Ginger (1) and Garlic (4 clove); stir about 10 seconds. Quickly add Chili Bean Sauce (4 tablespoon) and Red Wine (1 tablespoon).
• Stir well and cook on low for about 1 minute.
• Transfer the chili bean sauce mixture to the large saucepan; add soy sauce, then simmer for 25 minutes.
• After 25 minutes of simmering, add Chinese Noodles (8 ounce) and Shiitake Mushroom (12) in the saucepan; bring to a boil. Once the beef noodle soup is boiling, add Watercress (4 fluid ounce) then immediately turn off the heat. Stir until the vegetable starts to wilt.
• To serve, divide the noodle soup into 4 bowls evenly; drizzle with Sesame Oil (to taste), place one soft-boiled egg in each bowl; sprinkle with chopped Scallion (1). Serve and enjoy!