Of course it's spicy soup.

Hu spicy soup, also known as hot and spicy soup, originated in central Henan, especially the Hu spicy soup in Xiaoyao Town, Xihua County, Zhoukou is the most famous.

It is a traditional soup that is common in northern China for breakfast.

The soup is prepared from a variety of natural Chinese herbal medicines in proportion, with pepper and chili added and bone soup as the base. It is characterized by rich soup flavor, beautiful color, thick soup, spicy and delicious, and is very suitable for combination.

Others eat early.

At present, it has developed into one of the snacks loved and well-known in Henan and surrounding provinces.

Hu spicy soup is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It can nourish the heart and kidneys, strengthen the spleen and thicken the intestines, remove heat and quench thirst.

First, put the sweet potato vermicelli and chopped fatty pork into an iron pot and stew. At the same time, add peanut kernels, taro, yam, daylily, fungus, dried ginger, cinnamon, gluten bubbles, etc.

When it is eight ripe, add an appropriate amount of fine powder and stir carefully.

Then add the prepared seasonings, Sichuan peppercorns, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of spicy spicy soup with good color, fragrance and flavor is made (it is said that the authentic one also needs to add medicinal materials, the specific ingredients are not known)

Know.) Make soup.

Add about 5 kilograms of water to the pot, add fresh mutton soup, then 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 both 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 is 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.