raw materials: 41g of Hu spicy soup, 21g of pepper, 11g of chilli, 411g of cooked sheep (beef), 3kg of sheep bone soup, 1.5kg of gluten, 311g of flour, 111g of vermicelli and rice noodles.

seasoning: onion, ginger, refined salt, vinegar, monosodium glutamate, soy sauce, sesame oil, etc.

Steps:

1. Put a proper amount of water into the pot, add broth, add Hu spicy soup, pepper, pepper, etc., and bring to a boil over high fire;

2. After the water in the pot is boiled, add mutton and gluten. When mutton and gluten are cooked, pour a proper amount of gluten water into the pot, cook until the soup becomes thick, add vermicelli, onion, refined salt, monosodium glutamate and soy sauce, and simmer for 5 minutes.

3. Bring the soup out of the pot, and add appropriate amount of sesame oil and vinegar according to personal taste.

Method 2

Ingredients: 51g pork tenderloin, 51g fungus and 51g crispy meat.

Accessories: appropriate amount of chicken oil, appropriate amount of hot soup powder, appropriate amount of rice vinegar, appropriate amount of chives, appropriate amount of sesame oil and 21g of kelp.

Step:

1. Soak Kamikiri filaments with auricularia auricula, shred lean pork and shred kelp;

2. Cut the crispy meat into small pieces for later use;

3. Shred onion and ginger;

4. Drain the pot and add a spoonful of chicken oil;

5. Add shredded onion and ginger to the pot and bring to a boil;

6. Add shredded lean meat, shredded auricularia, crispy meat and shredded kelp;

7. Prepare a packet of hot soup powder;

8. Take a bowl and mix the pepper evenly with a little water;

9. Pour the prepared pepper paste into the pot and bring to a boil;

11, add a spoonful of soy sauce, a spoonful of sesame oil and a spoonful of rice vinegar to taste.

diced pork and spicy soup

raw materials: (31 bowls) 1.6kg of cooked mutton, 11kg of mutton soup, 1.5kg of flour, 511g of vermicelli (or vermicelli), 111g of kelp, 151g of fried tofu, 251g of spinach, 15g of pepper, 8g of spiced powder, 21g of fresh ginger and 11 grams of salt.

step: it is divided into three processes: raw material processing, gluten washing and soup making.

1, raw material processing. Cooked mutton is cut into dice or sliced; Soak the vermicelli until soft, and then cut it into shreds; After kelp swells, it is washed and shredded, cooked in boiling water to remove mucus, and then soaked in clear water; Deep-fried tofu is shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Wash fresh ginger and cut or chop it into rice grains.

2. Wash gluten. Put the flour into a basin, mix it into soft dough with about 1 kg of clear water, and knead the dough with hands dipped in water; Bake for a few minutes, then rub it hard, then gently knead it with clear water, and then wash it with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed out, and then the gluten is taken out by hand and soaked in a clear water basin.

3. Make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, add shredded vermicelli, kelp, fried bean curd and salt in turn, bring to a 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.