Materials: a small piece of pork tenderloin, a small piece of asparagus, two mushrooms in water, one-third of carrots, half a piece of tender tofu, an egg, 400ml of broth (or water), 1.5 tablespoons of soy sauce, 1 tablespoon of vinegar, white pepper, 1 tablespoon of cornstarch.

1. Clean all ingredients.

2. Shred mushrooms, asparagus, carrots and tenderloin, and marinate tenderloin in oyster sauce and cooking wine.

3. Cut the tofu into thin strips and beat an egg.

4. Put the oil in a hot pan and fry the shredded pork in warm oil until the surface changes color.

5. Stir-fry the shredded asparagus, carrot and mushroom with the remaining oil in the pan. Pour in a large bowl of stock or water, about 400 ml, add one and a half tablespoons of soy sauce, bring to a boil, and then cook over low heat for 2 minutes.

6. Pour in the shredded tofu and sautéed shredded pork, bring to a boil and reduce heat.

7. 1 tablespoon of cornstarch with water, medium heat to keep the pot boiling, slowly pour in the water starch, while pouring and pushing well, the soup in the pot is slightly sticky. Starch water is not all used up, see the soup is slightly thicker that stop pouring starch water.

8. The beaten egg is slowly poured into the pot, while using a spoon to push, so that the egg is formed into a beautiful egg flower.

9. Pour a tablespoon of balsamic vinegar along the sides of the pan, sprinkle in a little more white pepper, and push with a spoon to combine.

10. Sprinkle with chopped green onion and serve.

Notes

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1. If you don't have stock, use water instead.

2. The spiciness in this hot and sour soup comes from white pepper, so the amount of white pepper should be slightly more than usual cooking.

3. Thickening is the key to good soup, thickening the soup should be transparent and slightly sticky, soup ingredients to all float.

4. The amount of seasoning is for reference only, the vinegar is best not to add at once, the side to taste more insurance.

5. When pouring the egg, don't pour it in all at once, pour it in a thin stream, and pour it in a slow circle from the outside looking in, and push it away with a spoon.

6. I use soy sauce to adjust the salty flavor here, if you do not like to put soy sauce, you can also change the soy sauce to salt to taste.

7. This bowl of soup should be drunk while it is still hot, while blowing the best flavor, cold is not good?