福州甜酸海参鱼鳔汤 Fu-Chou Sweet and Sour Sea Cucumber Thick Soup

材料：
200 克发好海参（切幼条）
100 克鱼鳔 (浸发，切幼条）
100 克虾仁
100 克猪肉（切幼条）
50 克生姜 (切丝)
2粒番茄（切小块）
2条红辣椒（切小片）
400毫升 高汤

调味料:

4大匙番茄酱,3大匙辣椒酱，1大匙糖，1小匙盐: 1小匙胡椒粉: 1小匙麻油，1大匙绍兴酒

做法：

1. 烧热2大匙油，爆香姜丝后注入高汤，加入调味料同煮沸。
   
2. 将猪肉条用1小匙粟粉拌均，然后放入热汤中煮一会，加入其余材料同煮沸，煮约15分钟，最后用适量粟粉水勾芡，做成羹状即可盛起食用。
   

Ingredients:

200 g soaked sea cucumber (striped)

100 g fish maw (soaked,stripped)

100 g pork (stripped)

50 g fresh ginger (shredded)

2 tomatoes (cut into small pieces)
2 red chiliies (cut into small slices)
400 ml chicken broth

Seasoning :

4 tablespoon tomato sauce,

3 tablespoon chilli sauce,

1 tablespoon sugar,1 tablespoon Shaoxing Wine.
1 teaspoon salt,1 teaspoon pepper,1 teaspoon sesame oil

Method :

1. Heat up 2 tablespoon oil to fragrant shredded ginger. Add in chicken broth and seasoning, bring to a boil.
   
2. Mix the pork strips with 1 teaspoon tapioca flour, then place into the broth and cook for a moment. Add in the rest of ingredients, bring back to a boil, cook for further 15 minutes. Lastly , thicken with some cornstarch solutions until to be thick soup. Remove and serve hot.