Ingredients pork tenderloin100g winter bamboo shoots 80g

Accessories: Lentinus edodes, 2 carrots, 50g tofu, half an egg 1 piece.

Seasoning, salad oil, appropriate amount of cooking wine, a little soy sauce 1.5 tbsp of balsamic vinegar 1 tbsp of oyster sauce, appropriate amount of starch 1 tbsp of broth, 400 ml of white pepper, appropriate amount of shallots.

The practice of hot and sour soup

1. All ingredients are cleaned.

2. Shred mushrooms, winter bamboo shoots, carrots and tenderloin, and marinate tenderloin with oyster sauce and cooking wine.

3. Slice tender tofu and break up an egg.

4. Heat the pan and drain the oil. Stir-fry the shredded pork with warm oil until the surface changes color, and serve out.

5. Stir-fry shredded winter bamboo shoots, shredded carrots and shredded mushrooms with the remaining oil in the pot, then pour in a large bowl of broth (or clear water, about 400ml), add a tablespoon of half-baked soy sauce, and boil for 2 minutes.

6. Pour in shredded tofu and stir-fried shredded pork, and bring to a low heat.

7. Stir a tablespoon of starch with water, keep the pot boiling over medium heat, slowly pour in the water starch, and push it evenly while pouring, so that the soup in the pot is slightly sticky. (Not all the starch water is used up. Stop pouring the starch water when you see the soup is slightly sticky.)

8. Slowly pour the broken egg liquid into the pot and push it with a spoon to make the egg liquid form beautiful egg flowers.

9. Pour a tablespoon of balsamic vinegar along the edge of the pot, sprinkle a little more white pepper and push it evenly with a spoon.

10. Sprinkle chopped green onion and serve.