The ingredients needed for Hu Spicy Soup are 500 grams of tenderloin, 100 grams of flour, 100 grams of sweet potato flour, 50 grams of kelp, 50 grams of peanut rice, 50 grams of fungus, and 50 grams of bean skin.

The ingredients needed for Hoisin Soup are oil, salt, cayenne pepper, pepper, soy sauce, chicken essence, green onion, sesame oil, rice vinegar, star anise, cinnamon, ginger, and stock.

Here's how to make hoisin soup:

The meat is added to the stock, scallions and ginger, cinnamon and star anise and cooked until 30 minutes.

2. Cut the cooked meat into small dices and set aside.

3. Soak sweet potato vermicelli in warm water for 30 minutes and wash under running water.

4. Shred the fungus, seaweed and bean skin respectively.

5. Synthesize the flour into a dough with a little water and soak it in the right amount of water for 10 minutes.

6. Scrub the dough repeatedly with your hands until it becomes sticky and elastic, then remove.

7. Leave the gluten washing water aside.

8. Heat the oil in a frying pan over medium heat and sauté the dried chili peppers and scallions.

9. Add the diced meat and stir-fry.

10. Pour in the pork stock. Change the heat to high and bring to a boil.

11. Add the peanuts and reduce the heat to a simmer. It will take about 25 minutes to cook.

12. Wash the gluten, pulled into small pieces to add into the soup.

13. Boil and stir, then add the soaked sweet potato vermicelli, shredded kelp, tofu and fungus.

14. Cook together for about 10 minutes.

15. Take the leftover gluten-free pasta water and stir well to combine. Season with soy sauce, salt, chicken essence and white pepper and cook for 3 minutes. Then turn off the heat and add rice vinegar and sesame oil.

Hu spicy soup, also known as paste spicy soup, well-known snacks in the Central Plains, originated in Zhoukou City, Henan Province, Xihua County, Easy Town and Luohe Maoyang County, Bei Maodu Town, is a common breakfast in northern China in the traditional soup famous food.