First release of hot and sour soup with hair moss and shredded tripe

Name: First release of hot and sour soup with hair moss and shredded tripe
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 70g Shredded Beef Tripe; 5g black moss; 5g shiitake mushroom; to taste Scallion; 3g Coriander; 2 drops Sesame oil; to taste Green chili pepper; to taste Ginger; to taste Garlic; to taste Red chili pepper; to taste starch slurry; to taste Salt; to taste Black pepper powder; 1 tsp Aromatic vinegar; 2 drops Sesame oil

A peppery, tangy soup of tender beef tripe shreds, black hair moss, and shiitake strips, with aromatics and chili rings fried first, then simmered and lightly thickened with cornstarch.

10 minNewEasy Soups Braise Mild Spicy

Instructions

1
Soak 70g of shredded beef tripe, 5g of fat choy, and 5g of shiitake mushrooms in water. Finely chop an appropriate amount of scallions, ginger, garlic, and cilantro. Cut a suitable amount of green and red chili peppers into rings. Mix 8g of cornstarch with 20g of water to make a cornstarch slurry.
2
Add a small spoon of oil to the wok, and after the oil is hot, stir-fry the scallions, ginger, garlic, and green and red chili peppers until fragrant.
3
Add the shredded shiitake mushrooms and stir-fry.
4
Add the shredded beef tripe and stir-fry a few times.
5
Pour in an appropriate amount of water and add a suitable amount of black pepper.
6
Add an appropriate amount of salt.
7
After it boils, add the soaked fat choy.
8
Add water-starch slurry.
9
Skim off the foam on top with a small spoon.
10
Add an appropriate amount of aromatic vinegar before taking it off the heat.
11
Turn off the heat, sprinkle with chopped cilantro, and drizzle two drops of sesame oil.
12
The salty, slightly spicy pork tripe and hair vegetable soup is ready.