How to make Xiaoyao hot soup?

50g pork tenderloin, 50g fungus, 50g crispy meat with appropriate amount of chicken oil, appropriate amount of hot soup powder, appropriate amount of rice vinegar, appropriate amount of chives, appropriate amount of sesame oil, 20g kelp1. Soak auricularia auricula in shredded Kamikiri, shred lean meat and shred kelp.

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 shredded ginger to the pot and bring to a boil.

6. Add shredded lean meat, shredded fungus, crispy meat and kelp.

7. Prepare a packet of hot soup powder.

8. Take a bowl and mix the pepper evenly with a little water.

9. Pour the prepared Chili sauce into the pot and bring to a boil.

10. Add a spoonful of soy sauce, sesame oil and rice vinegar to taste and serve.

300g flour, 50g coriander, 50g spinach, 50g vermicelli, 50g kelp, a little onion and Jiang Mo. Salt 5g, pepper 10g, soy sauce 5g and vinegar 5g.

1. Add salt to flour, add a little water and knead into dough, then add water continuously until sticky and elastic gluten and gluten water are kneaded.

2. Add water to the pot to boil and add gluten. When the gluten is cooked, pour the gluten water into the pot. When the soup thickens, add coriander, spinach, vermicelli, kelp, onion, Jiang Mo, salt and pepper and boil.

Flavor characteristics: thick as porridge, hot and sour and delicious.