Xuzhou spicy soup (50 bowls)
To make Xuzhou spicy soup, one is to choose fresh ingredients; the other is to boil for a long time; the third is to be heavy in the next ingredient. Generally speaking, the selection of ingredients should be selected from old hens or eels and other umami raw materials, with elbows or backbones, after 10 hours of simmering over low heat, until the meat is crispy, the soup is thick, discard the bone residue, tear the meat into fine wires, supplemented by spices such as five-spice powder, add a large amount of spicy ginger and homemade pepper and self-washed gluten (trembling into willow leaves), hook the face water with the washing gluten, keep the small heat on the low heat, scatter the egg bowl when eating, pour hot soup, the egg flowers overflow, drip a few drops of sesame oil and vinegar, spicy but not dry, thick but not strong, The spicy and sour taste is strong, the soup is thick and fresh, and the aroma is overflowing.
Ingredients 1 old hen (about 1500 grams), 1200 grams of flour, 1 kg of pork bones, 50 grams of seasoning black pepper powder, 30 grams of monosodium glutamate, 25 grams of allspice powder, 260 grams of green onion, 500 grams of ginger, 250 grams of refined salt, 150 grams of cooking wine, 100 grams of sesame oil and balsamic vinegar.
Production 1. Slaughter the chicken and make it clean; the pork bones are broken and washed; the green onion and ginger are washed, the green onion is cut into sections, and the ginger is loosely chopped; the flour is mixed with warm water and into a dough, and the bread is thoroughly washed into water surface, and the water for washing the gluten is set aside. 2. Put water in a large pot, boil slightly, knead the gluten into a flat strip, swing it back and forth in the water, make the gluten into small sheets and boil over high heat, fish out the gluten and put it in cold water. 3. Put the pot on the fire, add 2500 grams of water, add chicken and pork bones, boil and skim off the foam, put in cooking wine, green onion, ginger, salt, pepper, five-spice powder, bring to a boil, low heat for 4 hours, keep slightly open, boil until the soup is thick and white, chicken deboned, pork bones are crispy, remove chicken bones, fish out the pork bones, tear the chicken into strips and put them back into the original soup, pour into the flour pulp of the washed gluten (equivalent to hook), stir up and down, fish out the gluten in cold water, put it into the soup, continue to simmer until slightly open, add MSG to taste, and make a spicy soup. 4. Put the spicy soup in a bowl and pour sesame oil and balsamic vinegar on top to eat (you can also beat the eggs and pour them into the spicy soup, the eggs are in the shape of crushed egg flowers).
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