Family Recipe 44 - Hot and Sour Soup

Ingredients: Tofu, bamboo shoots, duck blood, wood ear mushroom, pork tenderloin, egg, garlic, broth, black and white pepper powder, white vinegar, black vinegar, soy sauce, rice wine, sesame oil, potato starch Instructions: 1. Shred the wood ear mushrooms and bamboo shoots and blanch them in water. Slice the pork tenderloin into shreds, marinate with rice wine and soy sauce, and set aside. 2. Mince the garlic, but not too finely. Heat oil in a pan over low heat and fry until golden brown to make garlic chips. Bring the broth to a boil over high heat, then add the garlic chips and simmer for 5-10 minutes. Remove the garlic chips. 3. Add the shredded bamboo shoots and wood ear mushrooms to the broth pot and simmer. Separately, prepare the hot and sour sauce mixture with a ratio of black pepper powder 0.5 : white pepper powder 1 : white vinegar 2. Mix well and set aside. 4. In another pot, boil water. Once boiling, cut the tofu and duck blood into thin strips, blanch them, and then add them to the broth pot. 5. Season with salt, soy sauce, and the hot and sour sauce mixture. Taste and adjust seasoning as needed. 6. Thicken the soup with a slurry of potato starch. After thickening, stir in the beaten egg. Just before turning off the heat, add a little sesame oil and black vinegar. Done. For a spicier taste, add finely ground chili powder to the hot and sour mixture. Duck blood can be substituted with pork blood.