Taiwanese Hot and Sour Soup - Simple Taiwanese Cuisine with Fen & Lady First
CC subtitles: Chinese & English
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00:00 Ingredients
01:02 1. Marinate Pork
01:31 2. Chop Vegetables
03:35 3. Cook Vegetables and Tofu
04:50 4. Cook Pork
05:29 5. Thicken and Add Eggs
06:24 6. Season and Serve
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❤️Taiwanese Hot and Sour Soup - Fen & Lady First
💛 Essential Ingredients:
1. Shandong Cabbage 300g
2. Pork 110g (marinate with 1/2 tablespoon olive oil + 1x1/4 teaspoon of black + 1x1/4 teaspoon of white pepper + 1/2 tablespoon sweet potato starch)
3. Firm Tofu 3/4 box (about 300g)
4. Eggs 2
5. Black Fungus 75g
6. Water 1500 cc
💛 Optional Ingredients (for color):
1. Onion 1/4 piece
2. Shiitake Mushroom 1 piece (soaked in water, use the soaked mushroom water in the pot)
3. Bamboo Shoots 75g, can be replaced with enoki mushrooms
4. Small piece of carrot
5. Cilantro or Green Onions, a small handful (optional, for garnish)
💛 Seasonings (adjust to personal preference):
1. Five-Spice Vinegar 6 tablespoons (or other black vinegar, adjust quantity based on acidity preference)
2. Black Pepper 3 x ¼ tsp
3. White Pepper 3 x ¼ tsp
4. Potato Starch 4 tbsp (for thickening, slowly mix with water)
5. Salt 5g
6. Olive Oil 1 tablespoon
7. Sesame Oil (optional)
💛 Main Tools:
Chinese wok
❤️ Instructions:
1. Marinate Pork: Slice lean pork into thin pieces, then in a bowl, mix in olive oil, black pepper, white pepper, and sweet potato starch. Massage evenly and set aside to marinate.
2. Chop Vegetables: Cut Napa cabbage into thin strips. Slice onion, black fungus, and shiitake mushrooms. Shred a small piece of carrot. Bamboo shoots can be purchased pre-shredded, or you can use a tool to cut them into shreds. Cut tofu into long thin strips.
3. Cook Vegetables and Tofu: In a Chinese wok, add 1500cc water and 100cc soaked mushroom water. Add vegetables and tofu in the order shown in the video. Add olive oil and 2 tablespoons of salt (2g). Bring to a boil over medium heat, and simmer for about 8 minutes.
4. Cook Pork: Add the marinated pork slices to the soup, and during the process, add 4 tablespoons of vinegar and mix well.
5. Thicken and Add Eggs: Mix sweet potato starch with water in a bowl and slowly add to the soup for thickening. Then add shredded carrots. Next, beat eggs in a bowl, turn to low heat, and add to the pot, gently stirring to make the soup thicker.
6. Season and Serve: Turn off the heat, and add the remaining five-spice vinegar, black pepper, white pepper, and salt according to the recommended ratios. After serving, sprinkle a handful of cilantro or green onions on top of the soup. Optionally, add half a tablespoon of sesame oil. In this step, adjust the seasoning according to personal taste, ensuring the soup has a classic Taiwanese hot and sour flavor.
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