Black and White Tofu Soup

Name: Black and White Tofu Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 box Silken tofu; 1 box Pig's blood; 2 stick scallion; 3 tsp Canola oil; 2 tsp Starch; 2 tsp Vinegar; 1 tsp Sesame oil; 1/2 tsp Black pepper; 1/2 tsp Salt; 1/2 tsp chicken essence; a pinch dried chili peppers; a pinch Sichuan pepper

A Sichuan-style two-tone thick soup of slivered silken tofu and pig's blood curd, bound with starch and finished with crisped dried chilies and numbing pepper aroma.

20 minNewMedium Soups Boil Sour Spicy

Instructions

1
One box of soft tofu and one box of pig's blood.
2
Take the pig blood container, tear off the seal, and turn it upside down to pour out the pig blood;
3
Cut into slices with a standing knife;
4
Cut into shreds with a diagonal knife.
5
Take a tofu box, tear off the box seal, use a small knife to cut around the edge of the box, and turn it over to take out the tofu;
6
Cut into slices with a standing knife;
7
Cut into thin strips with a slanting knife, and place them along with the strips of pig's blood into a soup bowl filled with clear water.
8
Heat the oil over low heat, add dried chili peppers and Sichuan peppercorns, fry until a burnt spicy aroma is released, then remove them with a spatula;
9
Pour the shredded tofu and shredded pork blood into a pot along with water, and add pepper and salt;
10
Bring to a boil over medium heat, skim off the foam, and cook for two to three minutes;
11
Add the cornstarch slurry in several additions, and when the sauce thickens, add the chopped green onions and chicken bouillon;
12
Pour in vinegar and sesame oil, mix evenly, and then it's ready to serve.