500g of high-gluten flour

400g of seaweed and tofu skin

300g of pork

peanuts

2 liters of broth

two eggs

moderate amount of bok choy

moderate amount of salt

sugar and sesame oil

soy sauce

spoon of soy sauce

spoon of green onion and ginger

pepper

chicken essence

spoon of vinegar

Scallion and ginger to taste

Pepper to taste

Chicken essence to taste

Balsamic vinegar to taste

Steps

1. Wash the gluten, this step is the hardest. First, add the flour and water to make a thinner dough (it must be thin), and then you have to use your hands to stir it hard in one direction. This step can be very tiring, keep stirring for more than five minutes. Then leave it to rise for 30 minutes. Next, add water and scrub the dough with both hands in the water, like washing clothes, and in a while the water will turn into noodle water, pour the noodle water into a larger container and set aside. Add water and wash again, until the wash into the picture, the gluten firmly held together, the water is close to the appearance of water, gluten is washed, put it on the water standby, wash gluten water on the side of the clarified standby. (This step is good the other is a rainy day)

2. seaweed in advance soaked and washed, cut fine. (You can also buy ready-made kelp shreds.) Tofu skin washed and cut into thin strips. Peanut rice cut a little (I used the fried not fried is fine), pork diced, onion and ginger minced. Bok choy washed and set aside.

3. In a pot of oil, burst incense onion and ginger, under the shredded pork stir-fry with soy sauce to improve the freshness. Add tofu skin, seaweed, peanuts and stir-fry for two minutes, then set aside.

4. broth into the pot to boil, wash the gluten pulled thin half into the water half lifted in the hand, swing back and forth. The following will be cooked by the water and fall into the pot. Add the rest of the gluten to the pot and stir with chopsticks. Use a spoon to get the chunks. Add the pre-fried ingredients and bring to a boil.

5. Pour off the top of the pre-clarified pasta water, and what's left underneath is the natural water starch. Stir it and pour it into the pot, stirring as you do so, until it reaches the consistency you think is right.

6. Add salt, pepper, and chicken seasoning. Beat in the crushed egg and add the bok choy to taste. Add sesame oil and balsamic vinegar when eating, and the flavorful hoisin soup is ready. Open to eat!