200g pork tripe and 50g Pleurotus eryngii.

Coriander ginger

Garlic starch

Water and salt

White pepper sesame oil

The practice of hot and sour belly silk soup

Step 1

Preliminary treatment of ingredients: the marinated pork belly is cut into filaments; Slicing Pleurotus eryngii into filaments; Cut coriander into 1 cm segments; Shred onion; Shred ginger; Slice garlic.

Second step

Bring water to a boil, add shredded belly, shredded ginger and garlic, and cook for a while.

Third step

Mix a portion of water starch and add it to the soup;

Fourth step

Adding shredded Pleurotus eryngii; Add salt and white pepper to taste. There is no pepper in the hot and sour pork belly soup, and the spicy taste here comes from white pepper. Because there is no white pepper at home, I use black pepper and pepper instead. The original taste is still not good, there is no spicy taste.

Step five

Add coriander and shredded onion to the soup and turn off the heat; Serve with sesame oil.