Ingredients:

5 dry grams of pork bones, 1,500 grams of flour, 100 grams each of minced fresh ginger, scallions and peeled peanuts, 500 grams of vermicelli, 200 grams of shredded kelp

200 grams of shredded deep-fried soybean skins and shredded egg skins, 250 grams of spinach, 15 grams of black pepper, 8 grams of five-spice powder, 20 grams each of salt

chicken essence and 150 grams of sesame oil. .

Hu Spicy Soup, also known as Paste Spicy Soup, is a specialty soup food from Henan Province, China, and a common soup food for breakfast in northern China. It is often

seen in street breakfast stalls, and is characterized by its slightly spicy, nutritious, and flavorful taste, which makes it very suitable for eating with other breakfasts. Hu

Spicy soup was first recorded in the Northern Song Dynasty, "Taiping and Huimin Dose Bureau Square" and other medical writings, that the addition of pungent, warm and dry drugs in the food

Beneficial to the line of gas, so the efficacy of hot and sour soup with alcohol and digestion of the meat congee began to popularize, and has become a Chinese delicacy.