• 3 oz. pork blood

  • 1 big egg

  • 2 cup broth

  • 2 tsp rice vinegar

  • 1 tsp cornstarch, dissolve with

  • 2 tsp water

  • Ground white pepper for taste

  • 1 tbsp green onion, chopped


  1. 1

    Rinse pork blood, drain and cut into 2 inches long strips for this hot and sour soup recipe.

  2. 2

    In a wok or pot, blanch pork blood for 30 seconds in hot water. Remove and soak in cold water.

  3. 3

    Wipe out the wok or soup pot, add broth and heat it to a boil at high heat. Add the meat.

  4. 4

    Continue cook for 3 minutes, stir in rice vinegar and turn heat low, drizzle beaten egg down into wok.

  5. 5

    Turn heat to high and stir in cornstarch mixture, toss around. Mix in white pepper and green onion. Serve hot.