Seasoning: onion, ginger, refined salt, vinegar, monosodium glutamate, soy sauce, sesame oil, etc.
Steps:
1, put a proper amount of water into the pot, add broth, add Hu spicy soup, pepper, pepper, etc. , the fire boiled;
2. After the water in the pot is boiled, add mutton and gluten. When the mutton and gluten are cooked, pour a proper amount of gluten water into the pot, cook until the soup becomes thick, add vermicelli, onion, salt, monosodium glutamate and soy sauce, and simmer for 5 minutes.
3, from the pot soup, according to personal taste into the right amount of sesame oil, vinegar.
Method 2
Ingredients: 50 grams of pork tenderloin, 50 grams of fungus and 50 grams of crispy meat.
Accessories: chicken oil, hot soup powder, rice vinegar, chives, sesame oil and kelp 20g.
Steps:
1, Kamikiri filament soaked in auricularia auricula, pork lean silk and kelp silk;
2. Cut the crispy meat into small pieces for later use;
3. Shred onion and ginger;
4. Drain the pot and add a spoonful of chicken oil;
5. Add shredded onion and ginger to the pot and bring to a boil;
6. Add shredded lean meat, shredded agaric, crispy meat and kelp;
7. Prepare a packet of hot soup powder;
8. Take a bowl and mix the peppers evenly with a little water;
9. Pour the prepared Chili paste into the pot and boil it;
10, add a spoonful of soy sauce, a spoonful of sesame oil and a spoonful of rice vinegar to taste.
Diced meat hot soup
Ingredients: (30 bowls) cooked mutton 1.6 kg, mutton soup 10 kg, flour 1.5 kg, 500 g of vermicelli (or vermicelli), kelp 100 g, fried tofu 150 g, etc.
Steps: it is divided into three processes: raw material treatment, gluten washing and soup making.
1, raw material processing. Dice or slice cooked mutton; Soak the vermicelli until soft, and then shred it; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Wash fresh ginger and cut or chop it into rice grains.
2. Wash gluten. Put the flour into a basin, mix it with about 1 kg water to make a soft dough, and rub the dough with your hands dipped in water; Bake for a few minutes, then rub vigorously, then gently rub with clear water, and then wash with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed away, then take out the gluten by hand and soak it in a clear water basin.
3. make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, add shredded vermicelli, kelp, fried tofu and salt in turn, bring to a boil with strong fire, and then add some cold water to make the soup pot slightly boil. Pick up gluten, shake your hands into chunks, and slowly rinse them into gluten ears in a basin (the chunks of gluten are scattered with a rolling pin). After boiling in the pot, stir the washed gluten batter (drain the water from it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking it until it is thin and uniform, add the spiced powder and pepper, stir it evenly, then sprinkle with spinach, and eat it after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.