Photograph of the finished Hot and sour soup

China · Canh chua cay Bắc Kinh tiêu trắng

Hot and sour soup

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 14.1 oz
  • Photograph of Pig's blood Pig's blood 11.3 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.7 oz
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ½ cup
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking