Hot and Sour Shredded Tripe Soup

Name: Hot and Sour Shredded Tripe Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 150 g Beef tripe; 150 g Enoki mushroom; 150 g White Beech Mushroom; 150 g Crab-flavored mushroom; to taste Scallion; to taste Ginger; to taste Coriander; to taste cooking wine; to taste Crushed white pepper; to taste Aromatic vinegar; to taste chicken essence; to taste Sesame oil; to taste light soy sauce

A hot-and-sour soup of shredded beef tripe and assorted mushrooms, sharpened with white pepper and vinegar and lightly thickened with starch for a silky body.

30 minNewMedium Soups Pot-cook Sour Spicy

Instructions

1
Cut the beef tripe into thin strips.
2
Clean the enoki mushrooms, shimeji mushrooms, and crab-flavored mushrooms and set aside. Slice the ginger, shred the green onions, and cut the cilantro into sections.
3
Add an appropriate amount of vegetable oil to the pot, and sauté the scallions, ginger, and crushed white pepper (add more if you like it spicy).
4
Pour in the shredded pork and mushrooms, and stir-fry evenly.
5
Add an appropriate amount of water and boil on high heat for about 6 minutes.
6
Add an appropriate amount of cornstarch slurry to thicken, then bring to a boil over high heat. Season with an appropriate amount of salt, MSG, light soy sauce, cooking wine, sesame oil, and fragrant vinegar.
7
Sprinkle with cilantro and shredded green onions, and serve.