Sichuanese hot and sour egg drop soup, ladling method

Melt about a teaspoon of lard in a pot over a medium flame and fry the minced ginger briefly.

Add two cups of water or stock and bring to a boil.

Drop the flame to low and season with the soy sauce, salt and chicken bouillon powder.

Mix a tablespoon and a half of starch with three tablespoons of water and drizzle it in over a low flame, stirring constantly.

Ladling method: take a spoonful of egg and flick it over the soup, which produces thin sheets.

Distribute the egg evenly by gently pulling the larger sheets apart and over to the bubbling areas; once all the egg is floating it is done.

Add the dark Chinese vinegar and the white pepper powder at the very end, pour into a bowl and sprinkle over chopped scallions.