WHAT'S IN SWEET AND SOUR SOUP RECIPES

Steps:

• In a soup pot, bring 5 cups of chicken stock to a boil. Add in the soy sauce, white pepper, bamboo, mushrooms, and chicken. Stir and let it cook for 5 minutes.
• In a separate bowl, combine ½ cup of chicken stock and the cornstarch to make a slurry.
• Add the slurry to the saucepan a little at a time and stir until thick.
• Throw in the eggs while stirring and cook for 30 seconds or until the eggs are done.
• Turn off the heat. Add in the vinegar, tofu, and green onions. Stir to combine.
• Ladle into bowls, serve warm, and enjoy a delicious bowl of hot and sour soup!

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.