How to Make Squid Spicy Soup?

Ingredients:Cuttlefish threads, soaked in water Mushrooms, soaked in water Wood ear fungus, soaked in water(Mushrooms and wood ear fungus to be pre-soaked)Tofu(Erect celery)Salt, Dashi (concentrated broth cube),(prepared by dissolving the dashi cube in water)

Seasonings:Bamboo shoot slices, vinegar,pepper powder, moran oil (hot)Boil a pot of water.(Bring to a boil over high heat, dissolve the dashi cube completely)Add tofu cubes and bring back to a boil. Add mushroom threads and wood ear fungus threads in order.

Add bamboo shoot slices.

Pour beaten eggs into the pot, stir well. Season with salt, pepper powder, vinegar, and moran oil before serving.

Stir-fry the rehydrated mushrooms, black fungus, and squid into strips.

3|Beat the eggs and set aside for later use.

4|Cut the tofu into small pieces and prepare them.



5|Place an appropriate amount of water in a pot and add one block of concentrated soup cube.

6|Large 7|Bring to a boil, ensuring the soup cube is fully dissolved. 8|Add the cubed tofu and bring it to a boil.

9|Gradually add the mushroom strips and black fungus strips.

10|Add the celery strips.



11|Pour in the beaten egg liquid and stir well.

12|Finally, season with salt, pepper, vinegar, and sesame oil before serving.

Finally, add the salt, pepper powder, aged vinegar, and sesame oil before removing from heat.