The main source of "spicy taste" in hot and sour soup is pepper, not the taste of pepper. Anyone who says that Chili noodles or Chili powder can make it "spicy" must be a layman.
Hot and sour soup is a traditional snack in Sichuan, which belongs to Sichuan cuisine or Hunan cuisine. Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people miss the delicious hot and sour soup when they don't have much appetite.
When making hot and sour soup, there are only a few common side dishes, such as black fungus, diced ham, Flammulina velutipes, tofu, egg liquid, pig blood, squid and winter bamboo shoots. Among them, fungi or meat, such as tenderloin shredded meat, are commonly used. And meat and vegetables will taste more delicious. In short, the more kinds of ingredients are put, the richer the nutrition will be.
The taste of hot and sour soup depends on the proportion of salt, pepper and vinegar. It is also important to match acidity, spiciness and salinity properly. You can do "addition and subtraction" according to your personal taste.
Besides, it's time to put the pepper. Basically, when the main ingredients are cooked to 90%, it is basically not wrong to put them in, which not only retains its spicy taste, but also removes the fishy smell in the ingredients.