Spicy and sour egg soup making process picture (11 pictures)
2. Boil the bamboo shoots in boiling water and cut into shreds and set aside.
3. Pour oil into the wok and sauté the onions and ginger until fragrant. Add the chopped cabbage, carrots, bamboo shoots and fungus, stir-fry evenly and set aside.
4. Take a casserole and add all the fried ingredients.
5. Add stock and chili and cook for 10 minutes.
6. Add a spoonful of soy sauce.
7. Add another 2 tablespoons of balsamic vinegar and salt and continue cooking for 5 minutes.
8. Add some more pepper.
9. Thicken with water starch to thicken the soup.
10. Pour in the beaten egg liquid and mix evenly.
11. Finally add chicken essence, sesame oil and garlic sprouts and turn off the heat.