Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots 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.

Make ingredients

30g of tofu, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, egg 1, 25g of starch, 3g of chopped green onion, 30g of soy sauce 10g, lard, monosodium glutamate, pepper 1g and balsamic vinegar.

production process

1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high fire, thicken wet starch, and add chopped eggs with low fire;

2. Put pepper, 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 placing time is 9.5 when the main ingredient is ripe, and when it is fully cooked, fire 10 second. In this way, the spicy taste of pepper will be maintained without leaving its "fishy" taste.

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.