2. Then soak the dried daylily and dried auricularia in warm water, rinse them clean, and then control the dry water.

3. Cut the garlic seedlings into sections, cut the tomatoes into pieces, and then directly tear the Pleurotus ostreatus into thin strips by hand.

4. Wash the pork and cut it into thick slices, then add water starch and egg white and grab it evenly by hand.

5. Heat the pot again, pour in the oil, heat it to a warm temperature on medium fire, then add the pork and slide for a while.

6. You can poke it gently with chopsticks, take out the dry oil, and then pour a little oil into the medium heat.

7. Add garlic seedlings, add oyster mushrooms, add tomatoes and stir fry, then add salt to taste.

8. Pour clear water into the pot, bring to a boil, add mung beans, and add daylily, fungus and pork soaked in advance.

9. After the soup is boiled, pour in starch, sprinkle some white pepper and pour in balsamic vinegar.

10. Add chicken essence and sprinkle some chopped parsley.

Tips for making sliced meat soup;

1. I suggest you make this sliced soup with pork tenderloin. If there is no tenderloin, choose lean pork.

2. There is a trick to make the sliced meat tender and smooth. Both oil temperature and oil quantity are key. The oil temperature is suggested to be 60-80 degrees, and the oil should be able to submerge the meat slices.

Because this sliced pork soup is a delicious food in Luoyang, the soup in Luoyang is indispensable with balsamic vinegar and white pepper, but you can make it yourself if you don't like it.