WHAT IS IN CHINESE HOT AND SOUR SOUP RECIPES

Steps:

• In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
• In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
• Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.

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.