(1) Cut tofu, shiitake mushrooms, sea cucumber and squid into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, salt, monosodium glutamate and soy sauce, bring to a boil with high fire, thicken the wet starch, and add the broken eggs with low fire.
(2) Put pepper, baoning vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl. (You can add different ingredients according to your taste, such as ham and coriander. )
2. Method 2: tofu 30g, cooked chicken (or ham), mushrooms, cooked shredded pork, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30ml, monosodium glutamate and pepper 1g, and baoning vinegar 15ml.
(1) Cut tofu and shiitake mushrooms into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil over high fire, thicken wet starch, and add eggs broken by low fire;
(2) Put pepper, baoning vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.
(3) Hot and sour soup tastes good or bad. In contrast, the most important thing is the ratio of salt, pepper and vinegar. The proportion of salt in hot and sour soup can adjust the taste of hot and sour. Pepper is the most important raw material. Remember not to let the pepper evaporate, it will turn into sour soup. The correct time to put it in is when the main ingredient is ripe at 9.5, and when it is completely cooked, turn on the fire 10 second. This not only keeps the spicy taste of pepper, but also leaves its fishy smell. The ratio of baoning vinegar to salt is about 6:5, which is acceptable to the public. If you want spicy food, you can use the ratio of 6:4.