Accessories: 5 grams of starch (bava beans)

Seasoning: 5g salt, 5g coriander, 15g soy sauce, 10g rice wine, 5g sesame oil, 10g ginger, 25g vinegar, 2g pepper

Cooking methodsEdit

1. Wash the pork belly with salt and alkali, then rinse the salt and alkali smell with water, cook it in a pot, let it dry for a while and put it on the pile. If it is thick, cut it into two pieces with a razor blade.

Photos of how to make spicy and sour belly soup

Photos of how to make spicy and sour belly soup (15 photos)

Cut with a vertical knife into 2 mm thick and 3 cm long strips;

2. Boil the tripe in a pot of boiling water, take it out and set aside;

3. Wash the ginger and cut into shreds;

4. Wash the coriander and set aside;

5. Put the wok on high heat, add 1250ml of clear soup, shredded tripe, shredded ginger, soy sauce, salt, pepper, rice wine, and monosodium glutamate, and cook together;

6. Cook until the soup boils, skim off the scum, add vinegar to wet starch, add water and gravy, put it into a large soup bowl, and drizzle with sesame oil and serve;

7. Serve the takeaway cilantro plate with the soup at the same time.

Production TipsEdit

1. The three flavors of sour, spicy and salty are balanced, and each flavor should not be overdone. This is the authentic flavor of hot and sour soup of Henan cuisine.

2. The wet starch is diluted with vinegar to thicken it and make it sour and delicious.

Health TipsEdit

Hot and sour belly soup sobers up hangovers, strengthens the stomach, warms the body and dispels cold.

History and culture editor

Hot and sour soup is a must-have for Henan winter feasts. When cooking hot and sour soup in Henan cuisine, it is important to be sour but not cool, spicy but not strong, salty but not astringent, and the three flavors should be balanced and each flavor should not be overdone to be just right and have an authentic flavor.

Wash the pork belly, boil it in a pot with clean water, cut it into very fine shreds after cooling, use starch with chili, pepper, vinegar and other condiments to make soup, fill it with shredded belly, and cook it over a slow fire.