Sour and hot belly silk soup is a traditional dish, which belongs to one of the recipes of Henan cuisine soup and porridge. This dish strengthens the stomach, warms the body and drives away the cold. With coriander as the main ingredient, the cooking skill of hot and sour belly silk soup is mainly cooking, and the taste is hot and sour. Hot and sour soup is a must-have soup for Henan winter banquet. Cooking hot and sour soup in Henan cuisine pays attention to sour but not cool, spicy but not strong, salty but not astringent, and the three flavors are even, and each one can't overdo it, which is just right and authentic.

1. Wash the pork belly with saline-alkali, then rinse it with clear water, cook it in the pot, dry it for a while, then put it on the pier, cut the thick one into two pieces with a blade, and cut it into 2 mm thick and 3 cm long silk with a vertical knife;

2. soak the shredded belly in a boiling water pot and take it out for later use;

3. Wash ginger and shred it;

4. wash the coriander for later use;

5. Put the wok on a high fire, add 125ml of clear soup, and cook with shredded pork, shredded ginger, soy sauce, salt, pepper, yellow wine and monosodium glutamate;

6. Heat the soup until it boils, skim off the floating foam, mix the wet starch with vinegar, hook it with water, put it in a big soup bowl, and pour sesame oil on it.

7. Take-out coriander dish and soup are served at the same time.