Steps of making Hu spicy soup

1. Wash the gluten, this step is the most difficult. First, add water to the flour and mix it into a thinner dough (it must be thinner), and then stir it firmly in one direction with your hands. This step will be very tiring and will take more than five minutes. Then leave it there to wake up for 30 minutes. Then, add water and grab the noodles with both hands in the water, just like washing clothes. After a while, the water will turn into flour water. Pour the flour water into a larger container for later use. Add more water and wash again until it looks like the picture, the gluten is tightly clumped into a ball, and the water is close to clean water. The gluten is washed. Put it in the water for later use. Put the gluten washing water aside. Clarify and set aside.

2. Soak the kelp in advance, wash it and cut into thin strips. (You can also buy ready-made kelp shreds) Wash the tofu skin and cut into thin strips. Chop the peanuts (I used fried or non-fried ones), dice the pork, and mince the onion and ginger. Wash the green vegetables and set aside.

3. Add oil to the pot and sauté the onions and ginger until fragrant, add the shredded pork and stir-fry and add light soy sauce to enhance the freshness. Add tofu skin, kelp shreds, and peanuts in sequence, stir-fry for two minutes, set aside.

4. Put the soup stock into the pot and bring to a boil. Thinly thin the washed gluten, add half of it to the water, and hold it in your hand, swinging it back and forth. The ones below will be cooked by water and fall into the pot. Then put the rest into the pot and stir with chopsticks. Use a spoon to break large chunks. Add the previously fried ingredients and bring to a boil.

5. 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.