Spicy and Sour Shredded Pork Soup

Many people like to drink some soup before eating, because they think drinking soup first can warm the stomach, stimulate the appetite, and arouse people's appetite for food. Drinking soup after a meal is to fill the gaps between the food in the stomach and eliminate the residue left in the mouth by eating, making people feel satisfied. If you want to eat well, you must work hard on the soup. If the soup is well made, people will naturally be able to eat. Here I will teach you how to make spicy and sour shredded pork soup.

Method 1:

1. Cut the meat into shreds and cut the green onions into small pieces. Wash and cut the dried red pepper into sections. Dice the ginger.

2. Heat oil in a pan, add dried red pepper, onion, ginger and shredded pork and stir-fry.

3. After the shredded pork changes color, add an appropriate amount of vinegar. If you like sour taste, add more.

4. Add appropriate amount of persimmon sauce and stir-fry.

5. Add appropriate amount of fried chili peppers. This chili is quite spicy, don't put too much

6. Add boiling water to cover the ingredients.

7. Add appropriate amount of pepper powder, Sichuan pepper powder and chicken essence.

8. Add appropriate amount of salt.

9. Put all the seasonings in place and add an appropriate amount of boiling water.

10. Add black fungus and day lily and cook.

11. Add appropriate amount of potato flour and boil the water. When the flour is soft, it can be served.

Tips

1. If you like sour taste, add more vinegar.

2. Dried red peppers are the spicier kind. Adding pepper makes the soup spicier. If you can’t eat spicy food, you can use non-spicy dried red peppers.

3. If you don’t have potato flour, you can use vermicelli.

Method 2:

1. Cut the yuba into strips, cut the green onions into small pieces, dice the tomatoes, slice the pork and marinate with soy sauce. Set aside.

2. When the oil in the pan is hot, fry the pork shreds, then add water to the pan, put in yuba, bean curd, fungus, and tomatoes, cook until done, then add soy sauce, salt, chili powder, and pepper.

3. Thicken the sauce in a bowl, pour it into the pot, stir and add the sauce

4. When serving, add lettuce, green onion and white vinegar.

5. It’s out of the pot

Method 3:

1. Soak the sweet potato flour in warm water in advance and set aside.

2. Prepare mung bean sprouts and bean curd sheets for later use.

3. Prepare coriander and black bean sprouts for later use.

4. Prepare the fried peanuts and set aside.

5. Set aside beef balls and cuttlefish balls.

6. Chop the washed coriander and bean curd sheets into small pieces and shred them for later use.

7. After the vermicelli is soaked until soft, drain and set aside.

8. Add water to the pot, put in an appropriate amount of hot pot base, and adjust the amount of salt according to the different salt tastes.

9. After the water boils, add the bean curd sheets and meatballs and cook until done.

10 After the meatballs are cooked, add the mung bean sprouts and black bean sprouts and blanch them, then add chicken essence and sesame oil to season.

11. Take another pot, boil water, and add the softened vermicelli.

12. Take a large bowl, add soy sauce and apple cider vinegar, put the vermicelli into the bowl, and add appropriate amount of fried peanuts and coriander.

13. Add the cooked soup and a bowl of hot and sour vermicelli soup is ready to serve.