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Описание: Hot and sour soup, is traditional Sichuan thick soup. It's easy. Take a try, you can do it too.😋😋

⬇️⬇️English recipe follows⬇️⬇️
酸辣湯

材料：
木耳50克 （已浸軟）
雞髀菇1隻
冬菇2隻 （已浸軟）
豆腐1盒
急凍蝦仁5隻
雞蛋2隻
甘筍1條
芫荽1棵

處理：
1. 木耳，切去椗，切幼絲。
2. 雞髀菇，清水洗乾淨，切幼絲。
3. 冬菇，清水洗乾淨，切幼絲。
4. 豆腐，清水洗乾淨，切幼絲。
5. 大火煲滾1鑊水，加入清水1杯，加入木耳、雞髀菇及冬菇出水，水再大滾起時，擎乾水。
6. 甘筍，去皮，斜切片，再切絲。
7. 芫荽，切出根部，尾段切碎。
8. 蝦仁，1開3，加入胡椒粉1／4茶匙，撈勻。
9. 雞蛋，打勻。

烹調：
1. 在鑊內，加入芫荽頭，加入清水1升，大火煲滾。
2. 水滾後，加入木耳、雞髀菇、冬菇、豆腐及甘筍。
3. 加入調味料：
a. 胡椒粉半茶匙，要均勻地灑在湯上。
b. 生抽半湯匙
c. 老抽1／3湯匙
4. 水已滾起，夾起芫荽頭。
5. 預備生粉芡。
6. 生粉芡，逐少逐少加入湯內。
7. 加入蝦仁在湯內。
8. 熄火，加入蛋漿。
9. 均勻地在湯內加入鎮江醋3湯匙，開大火。
10. 酸辣湯，四面推向鑊中心至雞蛋凝固。
11. 加入芫荽碎，再四面將湯推向鑊中心。
12. 加入糖1茶匙，以提升味道。
13. 預備大湯碗。
14. 在大湯碗內，加入調味料：
a. 鎮江香醋1湯匙
b. 胡椒粉1茶匙
c. 麻油半湯匙
d. 芫荽適量
15. 酸辣湯，倒入大碗內。
16. 完成 ，可享用。

Hot and sour soup

Ingredients:
Black fungus 50g (already soaked well)
King oyster mushroom 1 No.
Mushrooms 2 Nos. (already soaked well)
Tofu 1 box
Frozen shrimps 5 Nos.
Eggs 2 Nos.
Carrot 1 log
Coriander 1 No.

Preparation:
1. The fungus, cut off anchors. Thinly shred.
2. The king oyster mushroom, rinse with tap water. Thinly shred.
3. The mushrooms, rinse with tap water. Thinly shred.
4. Tofu, rinse with tap water. Thinly shred.
5. Heat up a wok of water at high flame. Add in a glass of water. Put the fungus, king oyster mushrooms and the mushrooms, boil it up. Once the water boils up again, drain.
6. The carrot, get it peeled. Slantly slice then shred.
7. The coriander, cut out its root. Chop the end well.
8. The shrimps, divide each into 3 shares. Add in 1/4 tsp of pepper, mix well.
9. Eggs, beat well.

Steps:
1. Put coriander root in wok. Add in 1L of water. Heat up at high flame.
2. Water boils up. Add in black fungus, all the mushrooms, tofu and carrot.
3. Add seasoning:
a. Pepper 0.5 tsp, put evenly on top of the soup.
b. Light soya sauce 0.5 tbsp
c. Dark soya sauce 1/3 tbsp
4. Water boils up, pick up the root of coriander.
5. Prepare tapioca sauce.
6. Tapioca sauce, put little by little into the soup.
7. Add in shrimps into the soup.
8. Turn off fire. Add in egg syrup.
9. Add in 3 tbsp of Zhenjiang vinegar evenly into the soup. Heat up at high flame.
10. The soup, push to the centre of the wok, until the egg syrup condenses.
11. Add in coriander cubes, push the soup to the centre of the wok.
12. Add in 1 tsp of sugar to enhance flavour of the soup.
13. Get ready for a big bowl.
14. In the big bowl, add seasoning:
a. Zhenjiang vinegar 1 tbsp
b. Pepper 1 tsp
c. Sesame oil 0.5 tbsp
d. Coriander cubes appropriate amount
15. The soup, pour into the big bowl.
16. Complete. Serve.

You will have this soup when you go to Shanghainese restaurants. Try to do it at home. Easy

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