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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour about 500ml water into a bowl, add 0.5 tsp salt to make light brine. Soak 1 block of soft tofu and 1 block of pig blood curd for 5 minutes to remove off-flavors.
Watch out
Soft tofu breaks easily
place it gently into the water otherwise it will crumble
Slice soft tofu into thick strips and return to brine. Slice pig blood curd into strips of similar size and keep submerged in brine.
Watch out
Slice into thick strips
if cut too thin they will disintegrate during boiling
Bring water to a boil in a pot. Add 50g shredded black wood ear fungus and blanch for 1 minute until boiling again, then scoop out and drain.
local_fire_departmentHigh heat, about 1 minuteWatch out
Blanching removes earthy flavors
drain thoroughly when scooping out
Gently add pig blood curd and tofu strips into the boiling water. Blanch for 1 minute until set, then carefully scoop out and drain in a colander.
local_fire_departmentHigh heat, about 1 minuteWatch out
Blanching firms the texture and removes odor
handle scoop gently to avoid breaking strips
Be careful of sharp edges when opening cans to prevent finger cuts.
Add 1 can of shredded pork and bamboo shoots into boiling water. Boil for 1 minute to release excess preserved oil, then scoop out and drain.
local_fire_departmentHigh heat, about 1 minuteWatch out
Canned products are oily
blanching ensures a clean and non-greasy soup taste
Maintain safe distance when adding boiling liquid to prevent scalding.
Heat wok over high heat. Pour in 250ml dried scallop broth and 1000ml boiling water. Add wood ear fungus, canned shredded ingredients, then gently slide in tofu and pig blood strips. Bring to a full boil.
local_fire_departmentHigh heat, about 2 minutesWatch out
Slide tofu and blood curd from the edge
dropping them from height will splash hot broth and cause burns
Maintain medium-high heat. Add 0.5 tsp white pepper, 0.5 tsp salt, 0.5 tsp sugar, 1 tbsp light soy sauce, and 1 tbsp dark soy sauce. Stir gently until deep amber brown.
local_fire_departmentMedium-high heat, about 1.5 minutesWatch out
Dark soy sauce is for color
add gradually until deep amber, too much will make it look black
Mix 3 tbsp cornstarch with 50ml water in a small bowl. While the soup boils rapidly, swirl broth continuously with a ladle and slowly pour slurry in batches until smooth thick consistency is reached.
local_fire_departmentHigh heat, about 1 minuteWatch out
Pour slurry slowly while stirring continuously
pouring all at once will create lump masses
Add 1 tbsp chili bean paste and 1.5 tbsp aged black vinegar into the thickened soup. Stir gently to integrate flavors, then turn off heat immediately.
local_fire_departmentMedium heat then off, about 1 minuteWatch out
Add vinegar and chili paste last and turn off heat
prolonged boiling evaporates acidity
Use oven mitts when handling the hot soup bowl to prevent burns.
Ladle hot and sour soup into a large serving bowl and serve hot.
Watch out
Thickened soup holds extreme heat
eat carefully to avoid burning tongue
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