How to make old-fashioned spicy soup

In our country, a variety of soups make people's daily food more abundant, and because the ingredients are carefully selected, most of the soups are beneficial to people's health. Take the authentic Hu La Tang for example, it not only satisfies your cravings but also helps people prevent diseases and achieves the effect of stimulating the appetite and strengthening the spleen. Now I will teach you two ways to make the old-fashioned spicy soup.

How to make old Korean spicy soup

Material

Beef cubes, vermicelli, kelp, gluten skin, spicy soup, coriander

practice

1.Put the ingredients into a pot and bring to a boil.

2. Mix the seasoning evenly with cold boiled water, pour it into the pot, stir together, and add coriander when the pot boils. Add vinegar and sesame oil when eating to make the taste more authentic.

Authentic, Xihua County, Xiaoyao Town stewed meat hot and spicy soup (Hu La Tang)

In the recipe, I think it is better to add half more cinnamon, cardamom and basil.

3 jins of star anise, 3 jins of cumin, 4.5 jins of Dahongpao pepper, 1 jin of cinnamon, 0.5 jins of ginger, 2 jins of dried ginger, 0.8 jins of cardamom (1 jin for winter), 0.7 jins of jade fruit (0.8 jins for winter), 0.4 jins of white button (0.5 jins for summer), 0.2 jins of amomum villosum, 0.8 jins of cloves, 2 jins of black pepper, 1 jin of white pepper, 0.2 jins of senna, 0.4 jins of birch, a total of 20.6 jins

Another recipe is to increase the amount of white pepper to 4-6 catties without using black pepper

For every 100 bowls; 20 yuan beef, 3 teaspoons red pepper noodles, 1 jin of mutton fat, 4-5 jin of vermicelli, 0.4-0.6 jin of aniseed, 0.5 jin of salt, 0.5 jin of MSG, 0.5 jin of day lily, 5 jin of gluten rolls, 0.5 jin of black fungus, 1-1.5 jin of vermicelli, two ear spoons of mutton bone base. The first time is 30 jin of mutton fat, 2 jin of mutton fat, the amount for two days, change 2 jin of mutton bones every day, change 1 mutton fat. Soak the vermicelli in cold water, not too thin. At this time, mix the bone soup and vermicelli water slurry in a separate basin and stir it to warm the vermicelli slurry slightly. The purpose is to make the vermicelli slurry and bone soup evenly blend, and let the vermicelli be processed into a semi-cooked state in advance (pour it into the pot immediately when the vermicelli is a little warm), wash the fungus and tofu rolls and soak them in cold water at 4-5 pm, and soak the spare bones in cold water for 4-6 hours. The ratio of mutton soup to water is 1:2.