Hot and sour soup is the most authentic way.

The most authentic hot and sour soup is made as follows:

Preparation materials: four tomatoes, a handful of coriander, some fresh mushrooms, five pieces of bean curd skin, one ham, some fungus, a handful of Flammulina velutipes, dried Chili and onion.

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Next, let's blanch the ingredients. Boil the cold water in the pot, add the bean curd skin and mushrooms, blanch for 10 second, then add the fungus and continue to stew for 1 minute. This step is mainly to remove the fishy smell of tofu skin and the peculiar smell of mushrooms and fungus. After the water is boiled, pour it out, rinse it with clear water quickly, and cool down to keep the crisp and tender taste.

3. Cook the oil in the pot. When the oil temperature is 50% hot, add onion and dried Chili, stir-fry for 2 minutes with low fire, take out the Chili oil inside, stir-fry the Chili and onion, and then take it out.

4. Stir-fry tomatoes with freshly squeezed Chili oil, add a spoonful of salt, stir-fry tomatoes over medium heat until the tomatoes are full of red juice, then pour an appropriate amount of water along the edge of the pot, add water-controlling fungus, mushrooms and tofu skin, and then pour diced ham to start seasoning.

5. Add 8 grams of salt, 6 grams of pepper and 6 grams of chicken essence. Stir the seasoning first and then put it in the pot to avoid caking. Then add 20g soy sauce to enhance the freshness. After the soup is boiled, remove the floating foam from the pot and stew for 2 minutes to let the ingredients absorb the soup.

After 6.2 minutes, add Flammulina velutipes and cook until the soup boils again and begins to thicken. While stirring, pour in water starch and adjust the soup to your favorite consistency. After the soup boils again, pour in balsamic vinegar and sesame oil, and finally sprinkle with coriander.