Hu spicy soup originated in the Tang Dynasty and is very famous in China and Henan. Basically, everyone needs a bowl for breakfast. Hu spicy soup is rich in flavor and fragrance. When a bowl was served in the morning, he ate it together early, which greatly stimulated people's appetite and ensured a very satisfactory diet for a day. Moreover, because Hu spicy soup contains many Chinese herbal medicines with conditioning effect, drinking Hu spicy soup often is also good for our health. I used to blend in when I went to Luoyang to play. Every morning, they serve a spoonful of Hu spicy soup in the restaurant downstairs, eat it with pasta and drink a warm bowl. The whole person was inspired. However, after returning home, I seldom saw anyone selling Hu spicy soup outside, so I wanted to know if I could make Hu spicy soup at home. The practice of Hu spicy soup is actually not difficult. Let's learn together.

Chili soup

First of all, let's prepare the raw materials and seasonings needed to make Hu spicy soup. Hu spicy soup contains a variety of Chinese herbal medicines, so its composition is more complicated. First of all, the ingredients of Hu spicy soup are mainly kelp, day lily, fungus and yuba, as well as sauce beef and vermicelli, and then prepare some big bones and peanuts. Then we prepare some materials and seasonings. It is appropriate to prepare chopped green onion, star anise, flour and yeast powder. Bring some soy sauce, soy sauce and thirteen spices that are generally available at home. It is best to prepare some spiced powder, pepper and white pepper to increase the fragrance.

Chili soup

It's best to start making hot soup the night before. We can start washing gluten the night before. Knead 500 grams of flour with warm water to make a smooth dough, and then put it aside for about 30 minutes. It is best to cover the fresh-keeping mode. If it is too hot, you can put it in the refrigerator to wake up for a while. Soak the dough in water for about 15 minutes after proofing. Then knead the dough repeatedly by hand until the dough water gradually becomes turbid and the dough becomes a small ball with deep color and elasticity. Then, put the gluten washing water aside and use it at last. Add two grams of yeast powder to the washed gluten and set aside for fermentation overnight. If the temperature is relatively low, it will take one night. If the temperature is high, it can be fermented for 2~3 hours. It is enough to find big bubbles in the dough, then heat it with water and steam it for about 20 minutes.

Chili soup

Put the big bone stick in the pot with cold water, skim off the floating foam after the water boils, then add onion ginger and star anise and stew for a while, then prepare the raw materials for soaking vermicelli, fungus, kelp, yuba and daylily. Then cut them all into pieces, the more broken the better. Cut the prepared sauce beef into small pieces. The prepared peanuts are also soaked one night in advance and then boiled in water.

Chili soup

Then we take a pot, pour in oil, heat it, add a proper amount of pepper, stir-fry it and take it out. Then stir-fry all the prepared ingredients. Then let's season, add a spoonful of soy sauce and half a spoonful of soy sauce, and then add a spoonful of oyster sauce. Add a spoonful of spiced powder, two spoonfuls of white pepper, and white pepper is the soul of Hu spicy soup, so be sure to put more. Just add another spoonful of thirteen incense. Then, we add the broth boiled with a big bone stick to the ingredients, and then add beef, peanuts, gluten and other ingredients. Then wait for the fire to boil and thicken it slowly with gluten water. Delicious hot soup is ready.