How to make hot and sour soup

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  1.Mix the shredded pork with light soy sauce and a small amount of starch and marinate for about 15 minutes.

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  2.Wash the tomatoes, mushrooms and coriander, and slice the tomatoes and mushrooms into slices.

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  3. Soak the fungus and shred it, wash and shred the ginger, wash the chives Cut into small pieces and set aside a box of lactone tofu.

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  4. Unpack the mustard shreds and set aside.

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  5. 1 tablespoon garlic chili sauce.

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  6. 2 eggs, set aside.

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  7. Heat the pan with cold oil, stir-fry the shredded ginger until fragrant, and add the marinated meat Pour in the shreds and stir-fry until half-cooked.Add shredded mustard and garlic chili sauce and stir-fry.Dish out and set aside.Rinse the pot, heat the pot with cold oil, add the tomatoes and stir-fry until they become mushy, add the mushrooms and fungus and continue to stir-fry for a while, then pour the shredded pork with minced garlic and pickled mustard into the pot, add cold water and cook until it boils Boil, mix the starch with cold water and pour it into the pot, stir a little, add lactone tofu, pour in balsamic vinegar, when the soup boils, pour in the beaten eggs, stir a little, wait until the soup boils again, add Tear the coriander into small pieces and sprinkle into the soup together with the chopped green onion.

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  8.Add appropriate amount of sesame oil after cooking.