Shanghai-style Spicy Sour Soup

Ingredients

• 100 g shredded meat
• 4 pcs dry black fungus
• 5 pcs dry black mushrooms
• 1 pc shredded doufu
• ½ can shredded bamboo shoots
• ½ cup shredded solid pig blood
• 1 tbsp shredded red carrot
• 1 pc egg
• 1 stalk spring onion
• 3 tbspcornflour

Sauce 1

• 2 tbsp light soy sauce
• 2 tbsp red vinegar
• 1 tbsp sugar

Sauce 2

• 2 tbsp sesame oil
• ½ tbsp spicy red pepper oil
• some pepper
• ½ tbsp salt
• some Chinese parsley

Procedures

1. Soak the dry fungus and mushroom, clean and wipe dry, shredded.
2. Whisk the egg with 3 tbsp of water and a little cornflour.
3. Stir fry the spring onion, mushrooms with 2 tbsp of oil.
4. Add 6 cup of water (approx. ½ liter) until boiled.
5. Shred spring onion, add all shredded materials to soup.
6. Add sauce (1) and cornflour solution, stir well until boiled.
7. Pour the egg solution and stir gently until egg float on surface.
8. Add sauce (2) , mix well and until boiled for 1 minute, serve.