Main ingredients:

Cooked shredded eel 100g

Shredded cooked chicken breast 100g

Ingredients:

Shredded shiitake mushrooms 100g

Production Method:

Stir cooked eel shreds, cooked chicken breast shreds and shredded mushrooms in a pot with green onions and ginger and stir-fry until the flavors are absorbed; add chicken broth and bring to a boil, skim off the oil, add rice vinegar, monosodium glutamate, salt and white pepper and serve.

Hot and sour soup ingredients:

1 pieces of chicken blood, 2 pieces of solid tofu, 2 taels of lean meat, about 1 halves of bamboo shoots, 4 mushrooms, about 4 taels of wet sea cucumber, and 1 small pieces of pickled mustard. 2 eggs, 1 coriander leaves, 4 cups of soup.

Seasoning: 1 tablespoons of dark soy sauce, 1 tablespoons of light soy sauce, 3 tablespoons of lychee vinegar, 1/2 tablespoons of spicy bean paste, 1 teaspoons of salt, 1 tablespoons of sesame oil, and a little flavor powder. (3 tablespoons cornstarch, 5 tablespoons boiling water to thicken).

Hot and sour soup recipe:

(1) Cut tofu, chicken blood, mushrooms, bamboo shoots, lean meat and sea cucumber into shreds respectively, chop mustard into fine pieces, and chop coriander into small pieces and set aside.

(2) Pour the shredded bamboo shoots and sea cucumbers into boiling water and set aside. Mix the shredded pork with a little corn starch and water.

(3) Heat 1 tablespoons of oil, sprinkle with it, then add the soup and seasonings and bring to a boil. Add all the ingredients. When it boils again, thicken it with cornstarch water, then add the egg liquid over low heat and mix. Mix well, sprinkle with chopped coriander and serve.