p>Spicy Sour Soup In Shanghai Style

Putonghua : suan la tang

Ingredients ( for 4 persons )
Shredded Meat  100 g           Dry Black Fungus  4 pcs         Dry Black Mushrooms 5 pcs
Shredded Doufu  1 pc          Shredded Bamboo Shoots 1/2 can         Shredded Solid pig blood 1/2 cup
Shredded Red Carrot  1 tbsp           Egg  1 pc          Spring Onion  1 stalk 

Sauce 1
Light Soy Sauce  2 tbsp          Red Vinegar  2 tbsp         Sugar  1 tbsp
Water 2 tbsp         Cornflour  4 tbsp

Sauce 2
Sesame Oil  2 tbsp        Spicy Red Pepper Oil 1/2 tbsp         Pepper  some 
Salt  1 tbsp          Chinese Parsley  some   

Steps

1) Soak the dry fungus and mushroom, clean and wipe dry, shredded
2) Whisk the egg with 3 tbsp of water and 1/4 tbsp cornflour
3) Stir fry the spring onion, mushrooms with 2 tbsp of oil
4) Add 6 cup of water (approx. 2/3 liter) until boiled
5) Shred spring onion, add all shredded materials to soup
6) Add sauce (1) and cornflour solution, stir well until boiled
7) Pour the egg solution and stir gently until egg float on surface
8) Add sauce (2) , mix well and until boiled for 1 minute, serve 

Remark
tbsp – table spoon
Pig solid blood – this material is not necessary, but better taste if applied
Chicken solid blood is also suitable to this recipe, instead of pig blood
Make Chicken Solid Blood yourself – mix blood with 1/3 water, then steam in mid-heat until cooked
Optioned recipe : add in boiled Shanghai noodle or Shanghai Wonton (meat dumpling), it’s very nice