Spicy soup, also known as Hu辣汤, is rich in taste and contains a variety of nutrients, making it popular with many people. Spicy soup is not just a drink; it is also a medicine that can stimulate the appetite, and it also has the effects of reducing fire and dampness, warming the stomach, and expelling cold. There are many ways to make spicy soup, and the following will introduce some delicious spicy soup recipes.

Step 1, cut the bean curd skin into strips, tear the wheat gluten into strips by hand, cut carrots into strips, and wash the dried seaweed and cut it into strips.

Step 2, soak the vermicelli and cut it into small pieces.

Step 3, bring the main ingredients to a boil in boiling water.

Step 4, mix soy sauce, vinegar, and pepper to make the sauce.

Step 5, bring another pot to a boil, add the main ingredients, add salt, and boil for 10 minutes.

Step 6, add the prepared sauce.

Step 7, thicken the sauce.

Step 8, serve in the bowl.

Step 1, add water to the pot, cook peanuts for 10 minutes, and then wash and set aside.

Step 2, prepare the seaweed noodles and tofu skin.

Step 3, cut the tofu skin into strips, cut the seaweed noodles short, and then cook in boiling water for 3 minutes and set aside to cool.

Step 4, add some high-quality broth to the soup pot, add scallions, ginger, and star anise, and then add the cooked peanuts.

Step 5, after the peanuts are cooked, remove the scallions, ginger, and star anise, and add seaweed noodles and tofu skin.

Step 6, add pepper.

Step 7, add spicy fresh powder.

Step 8, add five-spice powder and continue to boil for another 10 minutes.

Step 9, then add salt to taste, and gradually add cornstarch slurry to thicken the sauce.

Step 10, then add a little chicken essence.

Step 11, stir well and turn off the heat.

Step 1, soak peanuts and soybeans overnight in advance.

Step 2, add water to the pot.

Step 3, add peanuts and soybeans, boil for about 20 minutes, and cook until the peanuts and soybeans are soft.

Step 4, cut the tofu skin into thin strips.

Step 5, cut the seaweed into thin strips.

Step 6, bring water to a boil in the pot, add dried seaweed noodles and tofu skin strips, and blanch.

Step 7, remove and drain the water.

Step 8, put it into the pot and boil for about 10 minutes.

Step 9, take another bowl, mix cornstarch paste, and pour it into the pot, stirring well.

Step 10, chop the scallions and mince the ginger.

Step 11, heat the pot, add a little oil, and then add lard.

Step 12, add minced scallion and ginger, and stir-fry until fragrant.

Step 13, pour the sautéed scallion oil into the pot and stir well.

Step 14, take a bowl and mix the pepper powder with a little water.

Step 15, pour the well-seasoned pepper paste into the pot, bring to a boil, and season with salt, sesame oil, and chicken essence to taste.