2. Seafood: In order to taste delicious, the addition of seafood is also essential. In many places, dried seaweed is added to make hot and sour soup for refreshing, so that even without seasoning, the flavor of the soup can be improved. Where conditions permit, fresh seafood can be used instead of dried seaweed.
3, vinegar should be added twice: the sour taste of hot and sour soup mainly comes from the vinegar taste, but the vinegar taste will be consumed with the evaporation of steam, so the hot and sour soup should be added at least twice. Once the soup has the bottom taste of vinegar, the second time can make the soup more sour.
4. Zanthoxylum bungeanum should be boiled in water and then slowly put into the pot: Zanthoxylum bungeanum powder can be easily condensed into blocks directly into the pot, which will affect the taste and quality of the soup. In order to prevent the pepper from caking, it is necessary to melt the pepper into soup with a spoon, and then put it into the pot bit by bit to give full play to the role of pepper.
5, thickening should be done in several times: when making hot and sour soup at home, it is difficult to thicken the soup at one time because of insufficient firepower, so adding water and starch several times can well grasp the consistency of the soup.