[Hu spicy soup]

>>>Material preparation<<<

A piece of beef

An appropriate amount of mushrooms

An appropriate amount of tofu

An appropriate amount of fungus

An appropriate amount of cassava vermicelli

An appropriate amount of soy sauce, pepper, onion, ginger, chicken essence and sesame oil

High-gluten flour 500g

Production process

1. Wash the gluten, first add water to the flour and mix it into a thinner dough (must be thinner)

Then stir firmly in one direction with your hands. This step will be very tiring, stir continuously for more than five minutes, and then leave it there to wake up for 30 minutes.

Next, add water and grab the noodles with both hands in the water, just like washing clothes. After a while, the water will turn into facial water. Pour the pasta water into a larger container for later use. Add more water and wash again until the gluten is tightly packed into a ball, and the gluten is ready.

Put it in water and set aside. Set aside the gluten washing water to clarify.

2. Add onion and ginger to the pot, add beef, and cook for an hour. It can be used as stock later.

3. Soak and wash the kelp in advance, and cut the tofu into thin strips. (You can also buy ready-made kelp shreds) Wash the tofu skin and cut into thin strips.

4. Cut the cooked beef into strips.

5. Put the stock into the pot and bring to a boil. Break the washed gluten into small pieces and add them in small pieces.

6. Add chopped mushrooms, shredded kelp, fungus, vermicelli, tofu and beef into the pot.

7. Pour off the water above the previously clarified pasta water, and what remains below is the natural water starch. Stir it and pour it into the pot, stirring as you pour it, until it reaches the right consistency you think is appropriate.

Add salt, pepper and chicken essence. Sprinkle with greens and serve.