Hu spicy soup practice

Main ingredients: pork tenderloin flour sweet potato vermicelli kelp peanut rice

Accessories: oil salt chili pepper pepper soy sauce chicken essence scallions sesame oil rice vinegar octagonal cinnamon ginger

Steps:

1. Meat added to the broth? Onion ginger cinnamon anise cook until 30 minutes.

2. Cooked meat cut into small dices and set aside.

3. wood ears soaked in advance.

4. Soak sweet potato vermicelli in warm water for 30 minutes and wash with running water.

5. Separate the fungus? kelp? Bean skin cut into julienne.

6. Flour with a little water to synthesize the dough.

7. Add appropriate amount of water and soak for 10 minutes.

8. Scrub the dough repeatedly with your hands until you get a sticky and elastic gluten and then remove it.

9. Leave the gluten washing water aside.

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

11. Then add the diced meat and stir-fry slightly

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

13. Add the peanuts and cook over low heat. It will take about 25 minutes to cook.

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

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

16. Cook together for about 10 minutes.?

17. Take the leftover pasta water from the gluten wash and stir well to combine. Season with soy sauce, salt chicken essence and white pepper and cook for 3 minutes.

18. Turn off the heat and add rice vinegar and sesame oil.