Hot and Sour Soup/酸辣湯

Ingredients:
For the pork and Marinade:
200g pork sliced
1 teaspoon soy sauce
1 teaspoon cooking wine
1 teaspoon cornstarch
1/2 teaspoon sesame oil

10g wood ear mushrooms (dried black fungus)
60g carrots
227g tofu (8oz)
100g bamboo shoot

1500ml water
1/3c katsuobushi
2tsp soy sauce
1tsp salt
2tsp white pepper
1tsp chicken powder
2tbsp cornstarch mix 4tbsp water
1 egg
2 tbsp vinegar
10g cilantro
drizzle sesame oil

Instructions:

1. Dried wood ear mushrooms soak in boiling water water for 30 min and
wash well.
2. Wash well bamboo shoot.
3. Slice the pork and marinade it.
4. Chop wood ear mushrooms, carrots, tofu, bamboo shoot and cilantro.
5. Beat the egg.
6. Let’s make soup stocks. Boil the water, cook katsuobushi on strainer in
the hot water for 3 min. Remove
katsuobushi.
7. Put wood ear mushrooms, carrots, bamboo to cook first. Put soy sauce,
salt, white pepper, chicken
powder in. After water boil then put tofu in. Removing foam while boiling.
8. Put the pork in, drizzle the cornstarch water and stir.
9. Drizzle egg. Let it cook for 10 second then gently stir.
10. Cilantro for garnish, sesame oil drizzle on top.

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酸辣湯
材料：
豬肉和醃料：
200克豬肉切成薄片
1茶匙醬油
1茶匙料酒
1茶匙玉米澱粉
1/2茶匙香油

10克黑木耳
60克胡蘿蔔
227克豆腐（8盎司）
100g筍

1500毫升水
1 / 3c柴魚片
2茶匙醬油
1茶匙鹽
2茶匙白胡椒
1茶匙雞粉
2湯匙玉米澱粉混合4湯匙水
1個雞蛋
10克香菜
香油隨意

作法：
1.將乾木耳菇在沸水中浸泡30分鐘，然後洗淨。
2.洗淨筍。
3.將豬肉切成薄片並將其醃製。
4.切絲木耳蘑菇，胡蘿蔔，豆腐，筍和香菜。
5.打雞蛋。
6.讓我們做湯湯。將水煮沸，在過濾網上用熱水煮柴魚片3分鐘。
7.先將木耳蘑菇，胡蘿蔔，竹筍煮熟。放醬油，鹽，白胡椒粉，雞粉。
水燒開後放入豆腐。煮沸時除去泡沫。
8.放入豬肉，淋上玉米澱粉水並攪拌。
9.淋下雞蛋。煮10秒鐘，然後輕輕攪拌。
10.香菜用於裝飾，香油細淋在上面。

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