Spicy Szechuan Soup

Cut tofu first into narrow slices, then into tender strips, as well as the slices of liver and meat.

Remove mushroom stems, cut the caps into small pieces. Roast garlic, mushrooms, green onion, celery, ginger, carrot and chili peppers in oil for 2 min. Add pork or chicken and bamboo shoots and bring to a boil briefly.

Add water, bouillon cubes and soy sauce, bring to boil and simmer for 4 min.

Add vinegar, tofu, liver, cilantro and pepper and bring to a boil briefly. Slowly add beaten eggs and stir until eggs form fine threads.

Bring soup to table hot.

Ingredients, exceptional red chili. This soup should have a spicy, tangy savory taste – the five flavors of traditional Szechuan cuisine – sweet, sour, salty, hot and bitter – are included in this nutritious soup. If a less spicy flavor is preferred, the mass of chili and pepper can be reduced.

Other : about 15 min.

To be credited : Preparation time: about 35 min.

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