Hu spicy soup is made of pepper, pepper, beef, bone soup, vermicelli, day lily, peanut, fungus, bean skin, etc. It belongs to Henan cuisine, usually eaten as breakfast, and also belongs to local specialty snacks, which are used as special products for tourists to taste.
Its finished soup is beautiful in color, thick in soup, rich in soup materials and very layered in taste. The main criterion for people to taste Hu spicy soup is based on the aroma and herbal taste left in their mouths after drinking the soup. If it takes more than ten minutes, it is the top grade. At present, Hu spicy soup has also developed into a very popular and famous snack in Henan, Shaanxi and surrounding provinces, and is often called "Chinese snacks".
Method for making hot soup:
Firstly, prepare 40g of Hu-la soup, 20g of Zanthoxylum bungeanum, 0g of Chili10g, 400g of cooked sheep (ox) meat, 3kg of sheep bone soup, 5kg of gluten1.5kg, 300g of flour and 0g of vermicelli100g. Seasoning: onion, ginger, refined salt, vinegar, monosodium glutamate, soy sauce, sesame oil, etc.
Put a proper amount of water into the pot, add broth, add Hu spicy soup, pepper, pepper and so on. And boil it with a big fire; After the water in the pot is boiled, add mutton and gluten. After the mutton and gluten are cooked, pour a proper amount of gluten water into the pot, cook until the soup becomes thick, add vermicelli, onion, salt, monosodium glutamate and soy sauce, and simmer for 5 minutes. Take the pot to fill the soup, and add appropriate amount of sesame oil and vinegar according to personal taste.
The above content is referenced from the link: Baidu Encyclopedia-Hot Soup