Seasoning: green onion, ginger, refined salt, vinegar, monosodium glutamate, soy sauce, sesame oil and other appropriate amount.
Steps:
1, in the pot put the right amount of water to add broth into the hoisin soup ingredients, pepper, chili pepper, etc., high heat to boil;
2, when the pot of water boils, put the mutton, gluten. When the lamb, gluten cooked gluten water into the pot, boil until the soup thickens, put the vermicelli, green onions, refined salt, monosodium glutamate, soy sauce, simmer for 5 minutes that is;
3, start the pot soup, according to personal taste into the appropriate amount of sesame oil, vinegar.
Method 2
Main ingredient: 50g of pork loin, 50g of fungus, 50g of crispy pork.
Accessories: chicken oil, hot pepper soup, rice vinegar, green onion, sesame oil, 20g of kelp.
Steps:
1, soaked and cut into thin juliennes of fungus, shredded pork, shredded kelp;
Shredded kelp. 2, crispy pork cut into small pieces to be used;
3, onion and ginger shredded;
4, pot of water, add a spoonful of chicken oil;
5, the pot add onion and ginger shredded boil;
6, add lean pork shredded, shredded fungus, crispy pork, shredded kelp;
7, ready to hu chi soup powder a packet;
8, take a bowl with a little water will pepper Mix well;
9, pour the adjusted pepper paste into the pot, boil;
10, add a spoonful of soy sauce, a spoonful of sesame oil, a spoonful of rice vinegar seasoning can be opened to eat.
Meat ding hu chili soup
Raw materials: (30 bowls) 1.6 kilograms of cooked lamb, 10 kilograms of lamb broth, 1.5 kilograms of flour, 500 grams of vermicelli (or vermicelli), 100 grams of kelp, 150 grams of deep-fried tofu, 250 grams of spinach, 15 grams of pepper, 8 grams of five-spice powder, 20 grams of fresh ginger, 10 grams of salt, 500 grams of balsamic vinegar, 150 grams of sesame oil.
Steps: divided into raw material processing, washing gluten, making soup three processes.
1, raw material processing. Cooked lamb cut into small dice dice, can also be sliced; soften the skin soak and cut into shreds; kelp bloated and washed and cut into shreds, boiled in boiling water to remove the mucus, and then soaked in water; deep-fried tofu cut into shreds; spinach picking the yellow leaves, peeling the root, washed and cut into about 2 cm long section; fresh ginger washed and cut or minced into a rice-like grain.
2, wash gluten. The flour into the basin, with about 1 kilogram of water into a soft dough, with a hand dipped in water to knead the dough; molasses for a few minutes, and then knead again, and then into the water and gently kneaded, the water was thick when the water was replaced by water and then washed. Repeat this several times until all the flour juice in the dough is washed out, then remove the gluten by hand and soak it in a bowl of clean water.
3, making soup. Add about 5 kilograms of water to the pot, add the fresh lamb broth, put in the shredded vermicelli, shredded seaweed, shredded deep-fried tofu and salt in turn, and bring to a boil over high heat, then add some cool water to make the soup pot slightly boiling. Pick up the gluten, shake it with both hands into large thin slices, and slowly swish them around the pot to form spikes of gluten (stir large pieces of gluten with a rolling pin to break them up). When the pot comes to a boil, stir the gluten-washing gravy (drain the water from the top) into a thin paste and hook it into the pot, stirring with a rolling pin while hooking, until it is evenly thickened, add the five-spice powder and pepper, stir, then sprinkle in the spinach, and the soup will be ready when it comes to a boil. When serving, drizzle with balsamic vinegar and sesame sesame oil.