Hot Pepper Soup Recipe - "Hu La Tang"

By Souped Up Recipes · 180 min

Ingredients

Instructions

1. Mix 300 g bread flour with 175 g water into a smooth, non-sticky dough. Rest it for 30 minutes.
2. Wash the dough in a big bowl of water for about 10 minutes, until the gluten and starch separate fully. Soak the gluten in water so it does not dry out.
3. Strain the starch water through a sieve to remove gluten bits. Let it settle for at least 6 hours, then carefully pour off the top water and set the starch aside.
4. Blanch 1.5 lb beef ribs and 2 lb beef neck in water: bring to a boil over high heat and skim off the scum with a fine sieve. Drain, discard the water, rinse the pot and return the beef.
5. Add 2.5 L boiling water to the beef and simmer on the lowest heat for 2.5 hours.
6. Meanwhile, soak 60 g raw peanuts, 25 g dried day lily, 18 g dried kelp, 10 g dried wood ear and 85 g sweet potato noodles for 2 hours, until fully rehydrated.
7. Remove any peanut skins. Rinse the kelp to remove its slime and cut it into 2-inch strips. Thinly slice the wood ear. Cut the noodles into 2-inch pieces.
8. Dry-toast the spices in a cast-iron pan on low heat for 3-5 minutes until fragrant. Cool slightly, then grind finely. Sieve to remove stubborn bits, then stir in 1 tsp ginger powder.
9. Remove the beef, take off the bones and shred the meat. Return the shredded meat and peanuts to the stock with the scallion, garlic and minced ginger, and cook on low heat.
10. Tear the stretched gluten into small pieces and add to the broth, then add the day lily, kelp, wood ear and noodles.
11. Season with salt, soy sauce, dark soy sauce and the spice powder to taste.
12. Stir the reserved starch water and add it to the soup to thicken. Garnish with diced cilantro and, if liked, a little hot chili oil.

Summarized from Souped Up Recipes's video. Watch it for the details.

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