Hot and sour soup

Method

1. 01

   Step 1

   Mix the shredded pork with light soy sauce and a little cornstarch and marinate for about 15 minutes.

   

2. 02

   Step 2

   Wash the tomatoes, shiitake mushrooms, and cilantro. Slice the tomatoes and shiitake mushrooms.

   

3. 03

   Step 3

   Soak the wood ear mushrooms until softened, then slice them into strips. Wash and slice the ginger into strips, wash and chop the scallions into small sections, and prepare a box of silken tofu.

   

4. 04

   Step 4

   Remove the pickled mustard tuber shreds from the bag and set aside.

   

5. 05

   Step 5

   1 tablespoon of garlic chili sauce.

   

6. 06

   Step 6

   2 eggs, set aside.

   

7. 07

   Step 7

   Heat oil in a wok, sauté ginger until fragrant, add marinated shredded pork and stir-fry until half-cooked. Add pickled mustard greens and garlic chili sauce and stir-fry, then set aside. Rinse the wok, heat oil in the wok again, add tomatoes and stir-fry until mushy. Add shiitake mushrooms and wood ear mushrooms and continue to stir-fry for a while. Add the reserved garlic chili and shredded pork back to the wok, add cold water and bring to a boil. Mix cornstarch with cold water and pour it into the wok, stirring briefly. Add silken tofu and balsamic vinegar. Once the soup boils, pour in beaten eggs and stir briefly. When the soup boils again, tear cilantro into small pieces and sprinkle it into the soup along with chopped green onions.

   

8. 08

   Step 8

   Add a suitable amount of sesame oil after cooking.