Mint and Garlic Sichuan Hot and Sour Soup with Egg and Mushrooms

Method

1. Add mint leaves and garlic powder to the pot with the broth and spices.
2. In a pot, bring chicken broth to a boil.
3. Add pork belly and cook until tender, about 20 minutes.
4. Stir in mushrooms, vinegar, soy sauce, and Sichuan peppercorns.
5. Mix cornstarch with 2 tbsp water and add to thicken the soup.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.