Hu spicy soup, of course.

Hu spicy soup, also known as Hu spicy soup, originated in central Henan, especially in Xiaoyao Town, Xihua County, Zhoukou. It is a common traditional soup in breakfast in northern China. Hu-la-tang, which is prepared from a variety of natural Chinese herbal medicines in proportion, with pepper and pepper added and bone soup as the base material, is characterized by rich soup flavor, beautiful soup color, sticky soup, spicy and delicious, and is very suitable for other breakfast meals. At present, it has developed into one of the snacks that Henan and its surrounding provinces love and know.

Hula Decoction is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, which can nourish the heart and kidney, strengthen the spleen and thicken the intestines, remove heat and quench thirst.

First, stew the sweet potato vermicelli and chopped fat pork in an iron pot, and add peanuts, taro, yam, golden needle, fungus, dried ginger, cinnamon, gluten foam, etc. Hook in a proper amount of refined powder after it is ripe, and pay attention to stirring. Then add the seasoning, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of Hu spicy soup with good color and fragrance is made (it is said that authentic herbs are added, and the specific ingredients are unknown). )

make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried bean curd and salt in turn, boil with high fire, and then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake your hands into large slices, and slowly rinse them into gluten ears in the basin (the large pieces of gluten are scattered with a rolling pin). After boiling in the pot, stir the gluten-washed flour paste (drain the clear water from it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking it, until it is thin and even, add the spiced powder and pepper, stir well, then sprinkle with spinach, and serve after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.