Hot And Sour Soup Recipe by 臧美月
This recipe is translated from Cookpad Taiwan. See original: 酸辣湯 Hot and Sour Soup Cooking Instructions 1 Julienne the carrot and wood ear mushrooms. Cut the enoki mushrooms in half. Slice the tofu and duck blood (or extra tofu) into 1/4-inch (0.5 cm) thick pieces, then into thin strips. Beat the egg. Mix the cornstarch and water until smooth. 2 Bring the broth to a boil in a soup pot. Add the carrot, wood ear mushrooms, enoki mushrooms, and duck blood (or extra tofu) and bring to a boil. Add the pork strips and cook until done, skimming off any foam. Season with soy sauce and salt. 3 Reduce the heat. Slowly pour in the cornstarch mixture while stirring constantly until the soup thickens. 4 Increase the heat to bring the soup to a boil. Pour the beaten egg in a thin stream from above, swirling as you pour. Gently stir, then add the tofu strips and turn off the heat. Stir in the white vinegar and white pepper. 5 Ladle into bowls. Top with cilantro, green onion, and a drizzle of sesame oil. Serve hot. 1 Julienne the carrot and wood ear mushrooms. Cut the enoki mushrooms in half. Slice the tofu and duck blood (or extra tofu) into 1/4-inch (0.5 cm) thick pieces, then into thin strips. Beat the egg. Mix the cornstarch and water until smooth. 1 Julienne the carrot and wood ear mushrooms. Cut the enoki mushrooms in half. Slice the tofu and duck blood (or extra tofu) into 1/4-inch (0.5 cm) thick pieces, then into thin strips. Beat the egg. Mix the cornstarch and water until smooth. 2 Bring the broth to a boil in a soup pot. Add the carrot, wood ear mushrooms, enoki mushrooms, and duck blood (or extra tofu) and bring to a boil. Add the pork strips and cook until done, skimming off any foam. Season with soy sauce and salt. 2 Bring the broth to a boil in a soup pot. Add the carrot, wood ear mushrooms, enoki mushrooms, and duck blood (or extra tofu) and bring to a boil. Add the pork strips and cook until done, skimming off any foam. Season with soy sauce and salt. 3 Reduce the heat. Slowly pour in the cornstarch mixture while stirring constantly until the soup thickens. 3 Reduce the heat. Slowly pour in the cornstarch mixture while stirring constantly until the soup thickens. 4 Increase the heat to bring the soup to a boil. Pour the beaten egg in a thin stream from above, swirling as you pour. Gently stir, then add the tofu strips and turn off the heat. Stir in the white vinegar and white pepper. 4 Increase the heat to bring the soup to a boil. Pour the beaten egg in a thin stream from above, swirling as you pour. Gently stir, then add the tofu strips and turn off the heat. Stir in the white vinegar and white pepper. 5 Ladle into bowls. Top with cilantro, green onion, and a drizzle of sesame oil. Serve hot. 5 Ladle into bowls. Top with cilantro, green onion, and a drizzle of sesame oil. Serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto peanut butter cookies Deep Fried Chicken Tenders My Way Strawberry white chocolate chip cookies Easy Teriyaki Pork Chops Strawberry shortcake Keto peanut butter cookies Deep Fried Chicken Tenders My Way Strawberry white chocolate chip cookies Easy Teriyaki Pork Chops Strawberry shortcake Tuna beans and onions salad Bacon,Tomato, Advacado Omelette Banana malpua Brownie Semolina barfi Gajrela Milk & dryfruits sweet kheer Idli cake Medu vada Rabri Tuna beans and onions salad Bacon,Tomato, Advacado Omelette Banana malpua Brownie Semolina barfi Gajrela Milk & dryfruits sweet kheer Idli cake Medu vada Rabri