Hu spicy soup practice and ingredients are shown below:

Main ingredients: peanuts 10g, 30ml water, fried tofu skin 15g, Hu spicy soup seasoning 10g.

Accessories: 30g of flour, 1L of water.

1, bowl with 10g of peanuts, 30ml of water to soften.

2, put 30g of flour in a bowl, add 50ml of water and mix well.

3, start a pot of water 1L, pour peanuts, fried tofu skin 15g, high heat and boil, add hoisin soup ingredients 10g mix well, cook until thick boiling.

4, out of the pot to complete.

Development status:

Some media commented that the flavor difference between the various schools of hu chili soup is getting smaller and smaller. Previously, the different brands of hu chili soup characteristics are clearly distinguishable: free town, green large aluminum pot soup, herbal flavor and spicy taste is stronger, the meat to beef slices; BeiMaodu, yellow large copper pot soup, soup flavor is more sheepish, the meat to mutton pieces. Sliced and cubed meat used to be the main difference between the two soups, but now they are basically the same.

Industrialized production has become the development direction of many enterprises. Xihua County, the town of free Wang Jinhui said, free people developed a convenient water-flush huzhao soup, huzhao soup full-flavored powder and other eight series of 46 varieties of soup, the construction of dozens of huzhao soup soup production enterprises.

Part of the Hu spicy soup operators began to take the high-end route, targeting young people. Specialty hu chili soups go to boiling soups based on customer pricing. The head store of Wang Zhong Circle Hu Hot Spot Soup in Luohe City's Easy Town introduced shark's fin Hu Hot Spot Soup and developed special soups such as shredded tripe, snow clams, abalone, and Liao ginseng.