Shanghai-style Spicy Sour Soup

Ingredients

 * Shredded Meat   100 g
 * Dry Black Fungus   4 pcs
 * Dry Black Mushrooms   5 pcs
 * Shredded Doufu     1 pc
 * Shredded Bamboo Shoots   1/2 can
 * Shredded Solid pig blood    1/2 cup
 * Shredded Red Carrot   1 tbsp
 * Egg   1 pc
 * Spring Onion   1 stalk
 * Cornflour    3 tbsp

Sauce  1
 * Light Soy Sauce    2 tbsp
 * Red Vinegar   2 tbsp
 * Sugar    1 tbsp

Sauce 2
 * Sesame Oil     2 tbsp
 * Spicy Red Pepper Oil    1/2 tbsp
 * Pepper    some
 * Salt      1/2 tbsp
 * Chinese Parsley     some

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. 1/2 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