Name: Assorted Diced Pork Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small bowl Ordinary powder; Some Plain Water; Some Dried yellow flowers; Some Dried fungus; Some Peanuts; Some Stewed beef; Some Yuba; a little salt; a little pepper; A little (or five-spice powder) Thirteen incense; a little pepper powder; a little MSG; a little Soy sauce; a little sesame oil; a little Garlic sprouts

Assorted Diced Pork Soup

1. Finished picture

2. Finished picture

3. Dried yellow flowers, dried fungus, and yuba are soaked in water. If you prepare some oily tofu skin and kelp shreds, I have no opinion! The braised beef is also ready;

4. Soak peanuts in water;

5. Add a little salt to a small bowl of flour and mix well;

6. Slowly add water and stir into a ball with chopsticks;

7. Beat the dough like a stir-fry for six or seventy times, cover with plastic wrap and relax for 10 minutes;

8. After the relaxation is over, beat again for six or seventy times, 10 the surface of the dough will be smoother;

9. Pour in water to soak the dough, soak in water and relax for 15 minutes;

10. Cut the yellow-flowered fungus rot about twice, and cut the beef into small pieces;

11. Boil all the water in boiling water;

12. Remove and drain the water for later use;

13. Pour an appropriate amount of water into the pot and bring it to a boil. Pour the peanuts and cook for a while, then add yellow flowers, fungus and yuba and cook for about five minutes;

14. While cooking, use chopsticks to wash the gluten, and repeatedly lift the dough up and then put it down. The white soup is the noodle.

15. Pour the washed batter into the pot, leave the gluten and do not pour;

16. Add water for the second time to wash out the paste;

17. Pour the batter into the pot again, leaving the gluten and do not pour;

18. Repeatedly add water to wash the noodle paste as above, repeat five or six times, and pour the washed gluten and noodle paste into the pot together for the last time, and stir quickly in a circular motion with chopsticks;

19. Make the gluten into a floc, scoop it up with a spoon and have a look! Cook for another five or six minutes and turn off the heat;

20. Add a little white pepper, Chinese pepper powder, salt, MSG, light soy sauce and sesame oil, and finally sprinkle with garlic sprouts and stir evenly;

21. Finished picture

22. Finished picture

Tips:
1) Wash the noodle paste several times and pour it into the pot to make the soup thicker. If it is not too troublesome to wash it several times, the gluten tastes better. 2) The beef in the assorted salty soup is prepared in advance. If there is no ready-made beef, you can cut the raw beef into small cubes, add salt, pepper and cooking wine to marinate for 15 minutes, and put it directly into the pot It can be cooked.