The summer is coming, assorted hot and sour soup is done this way, delicious and satisfying, strengthening the spleen and moisturizing the lungs, and smoothly ambushing

Assorted hot and sour soup is a classic Sichuan dish with sour and spicy as the main tone, and various ingredients as ingredients to cook a bowl of colorful and fragrant soup. Assorted hot and sour soup is not only delicious, but also has the effect of strengthening the spleen and moisturizing the lungs, and smoothly exiting, which is suitable for eating in the summer season. Assorted hot and sour soup is not difficult, just prepare fresh meat, vegetables, soy products and other ingredients, as well as some simple spices and seasonings, you can make a nourishing and delicious dish. Let's take a look at the detailed steps, ingredient selection, and tips for assorted hot and sour soup.

Ingredient selection

• Meat: Choose lean meat that is fresh, ruddy in color, and has a clear texture, and avoid lean meat that is blackened, smelly or wounded. Lean meat generally needs to be shredded for easy cleaning and handling.
• Vegetables: Choose fresh, brightly colored vegetables with clean surfaces, and avoid vegetables that are expired, spoiled or moth-eaten. Vegetables generally need to be shredded or sliced to facilitate stir-frying and color matching. Commonly used vegetables are fungus, shiitake mushrooms, enoki mushrooms, cabbage, carrots, bean sprouts, etc.
• Soy products: choose fresh, white color and clean surface soy products, and avoid using expired, spoiled or moth-infested soy products. Soy products generally need to be shredded or sliced to facilitate stir-frying and flavoring. Commonly used soy products are tofu skin, tofu bubble, dried tofu, etc.
• Spices: Prepare ginger, garlic, chopped green onions and other spices for fishiness, flavor enhancement and flavor enhancement.
• Seasonings: prepare light soy sauce, dark soy sauce, sugar, salt, chicken essence, pepper, cooking wine and other seasonings for toning, seasoning and sweetening. It is also necessary to prepare rice vinegar and starchy water for the characteristic taste of hot and sour soup.

Practical steps

1. Wash the lean meat and cut it into fine strips. Put in a bowl, add a little salt, pepper and cooking wine and mix well. Marinate for about 10 minutes to allow the shredded meat to taste.
2. Wash vegetables such as fungus, shiitake mushrooms, and enoki mushrooms and cut them into fine strips or slices. Wash cabbage, carrots, bean sprouts and other vegetables and cut them into fine strips or slices.
3. Wash the tofu skin, tofu bubble, dried tofu and other soy products and cut them into fine strips or slices.
4. Wash the green onion and cut it into chopped green onions. Wash and slice the ginger and garlic.
5. Prepare a clean pot, add an appropriate amount of water, bring the water to a boil, add the shredded meat, and cook for two minutes. Remove and drain for later use.
6. Put a little oil in another pot, add ginger, garlic and other spices after the oil is hot, and stir-fry until fragrant.
7. Add vegetables such as fungus, shiitake mushrooms, enoki mushrooms, stir-fry until soft, add light soy sauce, dark soy sauce, white sugar and other seasonings, stir-fry and color.
8. Add cabbage, carrots, bean sprouts and other vegetables, stir-fry until broken, add an appropriate amount of water, bring to a boil, turn to low heat, cover the pot, and simmer for about 10 minutes to let the vegetables fully taste and become soft and rotten.
9. Add tofu skin, tofu bubble, dried tofu and other soy products, stir-fry a few times over high heat to let the soy products break off and absorb the soup.
10. Add the rice vinegar, adjust the acidity according to personal taste, and stir well.
11. Add the starchy water and stir well to thicken the soup.
12. Sprinkle with salt, chicken essence, pepper and other seasonings before leaving the pan and stir well.
13. A spicy and sour soup that strengthens the spleen and moisturizes the lungs and smoothly comes out. Enjoy it hot with rice or steamed buns for a comfortable autumn getaway!

Tips

• The cutting step of shredded meat is very important, it should be cut into fine strips, otherwise it will affect the stir-fry and flavor. When shredding, it is necessary to cut the meat according to the grain, otherwise it will affect the taste and chewiness.
• The cutting steps of vegetables and soy products are also important, and they should be cut into fine strips or slices, otherwise it will affect the stir-fry and color matching. When shredding or slices, try to cut evenly, otherwise it will affect the taste and aesthetics.
• Pay attention to the time of the steps of cooking shredded meat, do not cook it for too long, otherwise it will affect the tenderness and juicy. Drain the water after cooking, otherwise it will affect the stir-fry and taste.