Hot and sour soup of old Nanchang
There are many versions of hot and sour soup in Nanchang, but pig blood, tofu, shredded meat and eggs are the most basic. Other materials are different.
Step 1 . Marinate minced meat with a little salt and cooking wine for 10 minutes;
Step 2 . Wash and chop Flammulina velutipes for standby;
Step 3 . Cut tofu into small pieces;
Step 4 . Cut pig blood into small pieces as big as tofu;
Step 5 . The soaked agaric is chopped;
Step 6 . Break up the eggs and set aside;
Step 7 . Put a little oil in the wok and stir fry the minced meat;
Step 8 . Add 1000ml of water or fresh soup and cook with agaric;
Step 9 . After boiling, add Flammulina velutipes, tofu and pig blood in turn, and turn down the fire;
Step 10 . Boil it again, add soy sauce, salt, chicken essence, vinegar, chili oil in turn, and then add the beaten eggs to slip it up;
Step 11 . After the eggs are spread, pour in the sauce mixed with water starch to thicken, turn off the heat, pour the soup into a bowl, sprinkle with pepper, pepper powder and scallion, and mix well when eating.
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