Ingredients: pork tenderloin, tender tofu, broth, eggs, mushrooms, carrots, winter bamboo shoots and water;
Accessories: soy sauce, white pepper, vinegar, starch;
Production steps:
1. All ingredients are cleaned.
2. Shred mushrooms, winter bamboo shoots, carrots and tenderloin, and marinate tenderloin with oyster sauce and cooking wine.
3. Slice the tender tofu and beat an egg.
4. Heat the pan and drain the oil. Stir-fry shredded pork with warm oil until the surface changes color. Serve.
5. Stir-fry shredded winter bamboo shoots, shredded carrots and shredded mushrooms with the remaining oil in the pot, then pour in a large bowl of broth (or clear water, about 400ml), add a tablespoon of half-cooked soy sauce and cook for 2 minutes.
6. pour in shredded tofu and fried pork, and simmer;
7.
Stir a tablespoon of starch with water, keep the pot boiling over medium heat, slowly pour in the water starch, and push it evenly while pouring until the soup in the pot is slightly viscous. Not all the starch water is used up, so stop pouring the starch water when you see the soup is slightly sticky.
8. Slowly pour the broken egg liquid into the pot and push it with a spoon to make the egg liquid form beautiful egg flowers.
9. Pour a tablespoon of balsamic vinegar along the edge of the pot, sprinkle a little white pepper and push it evenly with a spoon.
10. Sprinkle with chopped green onion and serve.
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