1. Cut tofu and mushrooms into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil over high fire, thicken wet starch, and add eggs broken by low fire;

2. Put pepper, Baoning vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.

Production key:

Hot and sour soup tastes good and bad, but the most important thing is the proportion of salt, pepper and vinegar. The proportion of salt in hot and sour soup can adjust the taste of acid and spicy.

Pepper is the most important raw material. Remember not to let the pepper "evaporate", it will turn into sour soup. The correct time to put it in is when the main ingredient is ripe at 9.5, and when it is completely cooked, turn on the fire 10 second. This not only keeps the spicy taste of pepper, but also leaves its fishy smell. The ratio of vinegar to salt is about 6:5, which is acceptable to the public. If you want spicy food, you can use the ratio of 6:4.

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.