INGREDIENTS
- – Carrot strips barely blanched within the broth.
- – Clear rooster and pork broth.
- – Tofu semi brando.
- – Pork loin reduce into strips.
- – Chile.
- – Ear seaweed in strips hydrated in water.
- – Taz – zai.
- – Bamboo.
- – Spicy salsa 1 tsp.
- – Egg 1 unit.
- – Corn starch 1 tbsp.
- – White vinegar 1 tbsp and half a tureen.
- – Black vinegar (Chinese language) 1 tbsp.
- – Sal 1 cda.
- – Sugar 1 tbsp.
- – Oil.
- – Soy sauce 1 tbsp.
- – Verdeo.
- – Black pepper.
- – Sesame oil.
SPICY SOUP to beat the chilly
PROCEDURE:
1. Make the broth with a rooster carcass nicely washed with water, you’ll be able to add a pork bone.
2. In a frying pan with somewhat oil, add the pork shoulder with somewhat chili, so it would not brown! Add a number of tablespoons of broth and scorching sauce. Prepare dinner on most warmth.
3. Add the white vinegar and black vinegar. If there’s a little liquid lacking, add extra broth.
4. Season with salt and sugar.
5. Add the taz – zai, bamboo and carrot. Combine and add the seaweed.
6. Proceed cooking and add the tofu.
7. Add the soy sauce and blend.
8. Add the cornstarch diluted in somewhat water and little by little to the pan.
9. Flip off the warmth and add the crushed egg, mixing because it falls.
10. Plate and add somewhat inexperienced, a great quantity of black pepper and some drops of sesame oil to complete.
