Shanghai-style Spicy Sour Soup

Ingredients

 * 100 g shredded meat
 * 4 pcs dry black fungus
 * 5 pcs dry black mushrooms
 * 1 pc shredded doufu
 * ½ can shredded bamboo shoots
 * ½ cup shredded solid pig blood
 * 1 tbsp shredded red carrot
 * 1 pc egg
 * 1 stalk spring onion
 * 3 tbspcornflour

Sauce 1

 * 2 tbsp light soy sauce
 * 2 tbsp red vinegar
 * 1 tbsp sugar

Sauce 2

 * 2 tbsp sesame oil
 * ½ tbsp spicy red pepper oil
 * some pepper
 * ½ tbsp salt
 * some Chinese parsley

Directions

 * 1) Soak the dry fungus and mushroom, clean and wipe dry, shredded.
 * 2) Whisk the egg with 3 tbsp of water and a little cornflour.
 * 3) Stir fry the spring onion, mushrooms with 2 tbsp of oil.
 * 4) Add 6 cup of water (approx. ½ 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.