Hot and sour soup

Method

1. 1 Soak the shiitake and wood ear mushrooms, then cut them into strips, reserving the mushroom soaking water for use as broth.
2. 2 Blanch the sliced pig's blood for 2 minutes at 80 degrees to prevent it from becoming porous.
3. 3 Boil the mushroom soaking water with 500 ml of water, then add the mushrooms, bamboo shoots, tofu, and blood and cook for 8 minutes.
4. 4 Mix cornstarch with water and pour it into the soup, stirring until it thickens. Then, pour in the beaten eggs in a circular motion.
5. 5 Turn off the heat before adding the black vinegar and 5g of crushed white peppercorns — the Beijing version gets its spiciness from the white peppercorns, not the chili peppers, and the vinegar is added after the heat to retain its sourness.

With an appliance

• Microwave 32 min

  Replace step 2: Place the blood sausage in warm water in a container with a steam vent, rotate at 500 W for 2 minutes to keep the water temperature close to 80 degrees and prevent the sausage from becoming pitted; keep steps 3 to 5 on the stove.