Ingredients: 40g spicy soup, 20g pepper, 10g chili, 400g cooked sheep (beef) meat, 3kg sheep bone broth, 1.5kg gluten, 300g flour, 100g vermicelli, Powder gravy.

Seasoning: appropriate amounts of onions, ginger, refined salt, vinegar, MSG, soy sauce, sesame oil, etc.

Steps:

1. Put an appropriate amount of water in the pot, add broth, add spicy soup, pepper, chili, etc., and bring to a boil over high heat;

2. After the water in the pot boils, add the mutton and gluten. After the mutton and gluten are cooked, pour an appropriate amount of gluten water into the pot and cook until the soup thickens. Add vermicelli, green onions, refined salt, monosodium glutamate, and soy sauce, and simmer for 5 minutes;

3. Pour the soup into the pot and add appropriate amount of sesame oil and vinegar according to your personal taste.

Method 2

Ingredients: 50g pork tenderloin, 50g fungus, 50g crispy pork.

Accessories: appropriate amount of chicken oil, appropriate amount of spicy spicy soup powder packets, appropriate amount of rice vinegar, appropriate amount of chives, appropriate amount of sesame oil, 20g of kelp.

Steps:

1. Soak the fungus and cut into thin strips, cut the lean pork into shreds, and cut the kelp into shreds;

2. Cut the crispy meat into small pieces and wait for Use;

3. Cut green onions and ginger into shreds;

4. Pour water into a pot and add a spoonful of chicken oil;

5. Add green onions and ginger shreds to the pot and cook Open;

6. Add lean pork shreds, fungus shreds, crispy pork, and kelp shreds;

7. Prepare a pack of spicy soup noodles;

8 , take a bowl and mix the pepper thoroughly with a little water;

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

10. Add a spoonful of soy sauce and sesame oil Add a spoonful of rice vinegar and a spoonful of rice vinegar to taste.

Diced pork and spicy soup

Ingredients: (make 30 bowls) 1.6kg cooked mutton, 10kg fresh mutton soup, 1.5kg flour, 500g vermicelli (or vermicelli), kelp 100g, 150g fried tofu, 250g spinach, 15g pepper, 8g allspice, 20g fresh ginger, 10g salt, 500g balsamic vinegar, 150g sesame oil.

Steps: Divided into three processes: raw material processing, gluten washing, and soup making.

1. Raw material processing. Cut the cooked mutton into dices or slices; soak the vermicelli until soft and cut into shreds; swell the kelp, wash and cut into shreds, cook in boiling water to remove the mucus, and then soak in water; cut fried tofu into shreds; Remove the yellow leaves from spinach, trim the roots, wash and cut into sections about 2 cm long; wash and cut fresh ginger into rice grains.

2. Wash gluten. Put the flour into a basin, use about 1 kg of water to make a soft dough, dip your hands in water and knead the dough vigorously; let it sit for a few minutes, then knead vigorously, then add water and gently knead until the dough becomes thick. Replace with clean water and wash again. Repeat this several times until all the flour juice in the dough is washed out, then gather the gluten together with your hands, take it out, and soak it in a basin of clean water.

3. Make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, add shredded vermicelli, shredded kelp, fried tofu and salt in order, bring to a boil over high heat, then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake it into large thin slices with your hands, and slowly rinse it into gluten spikes in a basin (use a rolling pin to break up the large pieces of gluten). After the pot is boiling, stir the gluten-precipitated noodles (drain the water above) into a thin paste, slowly put it into the pot, stir it with a rolling pin while stirring, until it becomes evenly thin and thick, add the five-spice powder , pepper, stir well, then add spinach, and serve after the soup boils. Pour in balsamic vinegar and sesame oil when eating.

Soup: Refined wheat flour, slightly gravy, mixed with water.

Vermicelli: sweet potato and thick vermicelli segments.

Kelp: Take a thickness of about 1 mm and cut it into thin pieces, as thin as hair. Generally, dark kelp is used.

Gluten: made from refined wheat flour and washed into spikes.

Tofu skin: Thin tofu skin, cut into thin pieces, with a width of less than 2 mm.

Green vegetables: Take spinach or small green cabbage leaves, remove the stems, and garnish the whole soup.

Pepper: Take white peppercorns and grind them into powder when making soup.

Condiments: Contains some health-preserving and flavor-enhancing herbs.

Features: The ingredients are thick and thin (vermicelli, tofu shreds, kelp shreds), and the colors are dark and light (white soup, white pepper, black kelp shreds, green vegetable leaves); add red vinegar or Aged vinegar has a smooth mouthfeel, light and mellow taste, and a refreshing feeling after eating. It is the first choice for vegetarian and healthy spicy soup.