Cut the GARLIC, the CARROT, the WOOD EAR MUSHROOM, the BAMBOO, the TOFU and the MEAT to small pieces (approximately 3x3x3 mm).
Slightly beat the EGG.
Dissolve 2 tablespoons of STARCH in about 1 dl of water.
Heat up the wok, and pour OIL in it (~ 4 cl). It is enough to mildly heat up the wok, extremely hot temperature might be dangerous.
Add the HOT PEPPER and the GARLIC in the wok. Roast them a little (not too much because the garlic burns easily!). Pour this mix in a plate.
Clean the wok.
Boil WATER in the clean wok.
Add the chopped CARROT, WOOD EAR MUSHROOM, BAMBOO, TOFU (not necessary) and MEAT in the hot water. Stir for a couple of minutes (~ 3 mins). Add salt and pepper but only "a little".
Slowly add the dissolved starch and a little NA-glutamate.
Add the BEATEN EGG while stirring. Stir quickly in a circle to make the egg long and not lumpy.
Add the soup to the hot pepper-garlic-oil mix.
Add VINEGAR by your taste. Adding vinegar is also possible before this point.
IT IS READY TO BE SERVED!
TIPS:
The meat can be of all kinds.
The dried wood ear mushroom should be soaked in water for about 15 minutes before taking any action.
The Na-glutamate is not necessary - the flavors in this meal are really strong and intense.
