Hot Pepper Soup

Soak dried Shiitake mushroom, dried lily flowers, dried seaweed strips, and sweet potato vermicelli in cold water in separate containers for 2-3 hours. Cut the shiitake mushroom into thin strips. Remove the hard stem of the lily flower. Cut the sweet potato vermicelli into 5-inch strings. Cut fried tofu into thin strips.

Mix well ground white pepper, five-spice powder, and water in a bowl to prevent ground white pepper from becoming lumpy.

With a medium stock pan, stir fry the minced garlic, minced ginger, and minced green onion with a small amount of oil until fragrant. Set the heat at medium, add broth, shiitake mushroom, lily flower, seaweed strips, fried tofu, and sweet potato vermicelli, then bring it to a boil. Add salt, chili pepper powder, Zhenjiang sweet black rice vinegar, the mixture of ground white pepper, five-spice powder, water, and soy sauce. Stir to mix well. Add potato slurry to thicken. Drizzle sesame oil in the end. It's done. Note: Mix the slurry thoroughly before adding it to the pot. Add chopped green onion or chopped cilantro according to your taste.