Hot and sour soup of Old Nanchang

1. Marinate minced meat with a little salt and cooking wine for 10 minutes;

2. Wash and chop the golden needle mushroom for later use;

3. Cut tofu into small pieces;

4. Cut pig blood into small pieces about the size of tofu;

5. Cut the soaked fungus into small pieces;

6. Crush the eggs for later use;

7. Put a little oil in the wok and stir fry the minced meat until it is loose;

8. Add 1000ml of water or fresh soup and boil it together with black fungus;

After boiling, add the golden needle mushroom, tofu, and pig blood in sequence, and turn down the heat;

10. Bring to a boil again, add soy sauce, salt, chicken essence, vinegar, chili oil in sequence, and then add beaten eggs until smooth;

11. After the eggs are smooth and dispersed, pour in the sauce mixed with water starch and thicken it. Turn off the heat, pour the soup into a bowl, sprinkle with pepper, chili powder, and scallions, and mix well when eating.