Hu La Tang, a traditional northern Chinese soup, is a delicious and satisfying dish. Here’s a detailed guide on how to make it:
Hu La Tang picture
Ingredients Preparation:
- Stock or water: Forms the base of the soup.
- Hu La Tang seasoning packet or powder: Gives the soup its unique flavor.
- Pepper and chili powder/segments: Adds spiciness.
- Mutton or pork: Provides protein.
- Gluten: Adds texture.
- Vermicelli: Thickens the soup and provides an additional element.
- Green onion and ginger: Adds flavor.
- Coriander and chopped green onion: For garnish.
- Salt, MSG or chicken essence: Enhances the taste.
- Soy sauce, rice vinegar, sesame oil: Seasonings for added flavor.
- Cooking oil: Used for frying and cooking.
- Flour and water (for making gluten): To make the gluten.
- Side dishes (tofu skin, fungus, kelp, etc.): Customize the soup according to your taste.
Production Steps:
- Hanging soup:
- Use beef bones, beef tallow, and beef to create a rich soup base. Chop the bones and stew in cold water, skimming off foam. Simmer on high heat for two to three hours until the soup is thick and white.
- Prepare auxiliary ingredients:
- Soak fungus and day lily in advance. Cut the fungus into shreds and the day lily into segments.
- Slice tofu skin and soak kelp in advance, then cut into shreds.
- Chop green onion and ginger.
- Seasoning:
- Mix pepper powder with a little water in a bowl. Pour the pepper paste into the pot and add soy sauce, sesame oil, and rice vinegar for seasoning.
- Cooking:
- Put water in the pot and bring to a boil. Add scallion and ginger shreds and let it boil again.
- Add chopped lean meat shreds, fungus shreds, and kelp shreds.
- Prepare a packet of spicy soup powder, mix it with water, and pour it into the pot.
- Add fried scallions, ginger, and spices like star anise, cinnamon, bay leaves, fennel, and peppercorns.
- Add tofu skin, fungus, day lily, and other side dishes.
- Season with salt, chicken essence, sugar, light soy sauce, dark soy sauce, and rice vinegar to taste.
- Thickening:
- As the soup thickens, pour in an appropriate amount of gluten water and continue cooking until the soup becomes even thicker.
- Remove from the pot:
- Before taking it off the heat, add sesame oil and vinegar according to your taste. Sprinkle with chopped green onions and coriander.
Tips:
- Making gluten involves mixing flour and water into flocs, kneading into dough, and then repeatedly washing and kneading in fresh water. The washed gluten has a better taste.
- Side dishes can be added based on personal preferences, such as day lily, fungus, tofu skin, kelp, and more.
- The spiciness of Hu La Tang can be adjusted to suit your taste. If you love spicy food, add more chili powder or chili segments.
Remember, these steps are just a guide. The specific method may vary depending on the region and personal taste. Adjust according to your preferences and actual situation to create a delicious bowl of Hu La Tang.