Sour and hot belly silk soup is a traditional famous dish, which belongs to one of the recipes of Henan cuisine soup 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 necessary soup for Henan winter banquet. Cooking hot and sour soup of Henan cuisine pays attention to acid but not cold, spicy but not strong, salty but not astringent, and the three flavors are even, and they can't be crossed, just right and authentic.

Processing method of fresh pork tripe:

You can choose to stew pork tripe or choose fresh pork tripe to cook it yourself. If you choose fresh pork tripe, you must carefully master the treatment method of pork tripe. First, wash the fresh pork belly repeatedly in clear water, cut off the grease attached to the pork belly, add salt and knead it evenly, then knead it repeatedly with white vinegar, high-alcohol liquor or flour, and finally rinse the pork belly with clear water and cook it for later use.

The practice of hot and sour belly silk soup;

Ingredients: 200g cooked pork tripe, dried bean curd 150g, 4 shiitake mushrooms, 50g winter bamboo shoots, 5g dried auricularia, egg 1 piece, one piece of ginger, two pieces of coriander and appropriate amount of water starch.

Seasoning: seafood soy sauce, balsamic vinegar, white pepper, sesame oil and salt.

Preparation: Soak dried mushrooms and dried fungus in Kamikiri shreds, shred cooked pork bellies, shred dried bean curd, shred winter bamboo shoots, beat eggs in a bowl, add a little salt, peel and slice ginger, and chop coriander.

Practice steps:

1. Boil the soup pot with water and pour in the shredded pork belly. After the soup is boiled to a thick white color, add shredded mushroom, dried bean curd, shredded auricularia and shredded winter bamboo shoots in turn, and boil.

2. Add appropriate amount of seafood soy sauce, balsamic vinegar, white pepper, water starch to thicken, pour in egg liquid, sprinkle with chopped coriander, pour in a little sesame oil, and start the pot.

The practice of hot and sour belly silk:

Ingredients: 200 grams of cooked pork tripe, 20 grams of soaked dried mushrooms, a little processed bamboo shoots, 0/00 grams of coriander/kloc, and 90 grams of onion.

Seasoning: rice vinegar, pepper, starch, salt.

Preparation: Cooked pork belly, mushrooms, dried bamboo shoots and onions are all cut into even shreds. After removing the leaves of coriander, cut the stem into small pieces.