Materials:
-minced pork100g
-500 ml of hot and sour soup
-Pepper
-Right amount of pepper
-Bean curd skin 100g
-Appropriate amount of mung bean powder
-Appropriate amount of coriander
Exercise:
1. Stir-fry minced meat, add it to the hot and sour soup, and cook until the water boils.
2. Add pepper and pepper and cook for about 10 minutes to make the fragrance fully distributed.
3. Cut the bean curd skin into filaments, mix the mung bean powder into paste, pour it into the pot and stir well.
4. Cook until the mung bean powder becomes transparent, add chopped coriander and stir well.
5. Finally, add some salt, monosodium glutamate and chicken essence to taste and enjoy.
Tips:
1. The taste of hot and sour soup can be adjusted according to personal taste. If you like a more sour taste, you can add a proper amount of vinegar.
2. The dosage of mung bean powder should be adjusted according to personal taste. If you like strong taste, you can increase the amount of mung bean powder.
3. When cooking mung bean powder, stir it evenly to avoid pasting the bottom.
4. Finally, add some seasonings such as salt, monosodium glutamate and chicken essence to avoid affecting the taste of the soup base.