Raw materials:

5g of dried pork bones, flour1500g, fresh ginger, onion, peeled peanuts100g, 500g of vermicelli, 200g of kelp, fried bean skin, shredded egg skin150g, 250g of spinach and 0/5g of black pepper.

The production is divided into three processes: raw material treatment, gluten washing and soup making.

1, raw material processing. Chop pig bones into large pieces after cleaning, add water15g, bring to a boil with high fire, and stew with low fire until the soup is cooked. Remove the big bones and dice the meat (commonly known as flesh and blood); Chopping onion and ginger into powder; Wash spinach and cut into pieces about 2 cm long.

2. Wash gluten. Put the flour into a basin, mix it with about 900g of light salt water to make the dough firm, simmer for a few minutes with low fire, rub it hard again, rub it back and forth for three times, then pour in clear water and gently knead it until the surface is thick (white in color), and then wash it with clear water. Repeat this several times until the starch in the dough is completely washed, then take out the gluten by hand and soak it in a clear water basin. Cut the washed gluten into half grains and fry it in a 50% hot oil pan to make oil gluten for later use.

3. make soup. Add bone soup to the pot and bring to a boil, add onion and diced ginger, then add shredded pork, kelp, vermicelli, stir-fried bean skin, peeled peanuts and stir-fried gluten in turn, bring to a boil with strong fire, and then add some cold water to make the soup pot slightly boil. Pick up the remaining gluten, make it into large pieces by hand, and slowly measure it into gluten slices in the pot. After the pot is boiled, beat the wet starch evenly, slowly hook it into the pot, stir it with a spoon while hooking until it is thick and uniform, add salt, allspice powder, chicken essence and pepper, stir well, then sprinkle spinach and shredded chicken skin, and boil. When eating, you can season it with balsamic vinegar, sesame oil and Chili oil according to your preferences.