Lao Nanchang's hot and sour soup
By GerardoTromp
Ingredients: soy sauce,chicken essence,salt,tender tofu,Flammulina velutipes,black fungus,pig blood,minced meat,eggs,pepper,cooking wine,balsamic vinegar,green onion,starch,water,chili oil,chili powder
Recipe Recommendations
- minced meat 50 grams
- Flammulina velutipes 50 grams
- tender tofu 2 blocks
- pig blood 100 grams
- eggs one
- black fungus a little
- green onion a little
- cooking wine a little
- soy sauce 1 teaspoon
- balsamic vinegar 2 tablespoons
- pepper 1 teaspoon
- chili oil 1 teaspoon
- chili powder 1 teaspoon
- salt appropriate amount
- chicken essence appropriate amount
- starch a big spoonful
- water appropriate amount
- hot and sour
- burn
- ten minutes
- simple
Steps for Lao Nanchang's hot and sour soup
1
Marinate the minced meat with a little salt and cooking wine for 10 minutes;
2
Wash and chop mushrooms for later use;
3
Cut tofu into small pieces;
4
Cut pig blood into small pieces about the size of tofu;
5
Chop the soaked fungus;
6
Beat eggs for later use;
7
Put a little oil in a wok and stir-fry the minced meat;
8
Add 1000ml of water or fresh soup, add fungus and cook together;
9
After boiling, add mushroom mushrooms, tofu, and pig blood in turn, and turn the heat to a lower level;
10
Bring to a boil again, add soy sauce, salt, chicken essence, vinegar, and chili oil in turn, and then add beaten eggs until smooth;
11
After the eggs are smooth, pour in the sauce mixed with water starch to thicken, turn off the heat, pour the soup into a bowl, sprinkle with pepper powder, chili powder and chopped green onion, and mix well while eating.Lao Nanchang's hot and sour soup Make Tips
There are many versions of Nanchang hot and sour soup, but pork blood, tofu, shredded pork, and egg are the most basic ingredients, while other ingredients vary.