Hu La Tang (Henan Pepper Soup)
Hu La Tang is the soul of Henan breakfast, rich in pepper aroma, slightly spicy, loaded with ingredients to warm your stomach and awaken your spirits.
Ingredients
20 items- Beef sirloin 200g
- Dried black fungus 20g
- Dried daylily buds 30g
- Tofu skin (qianzhang) 50g
- Peanuts 30g
- Sweet potato vermicelli 50g
- Egg 1
- Broth or water 800ml
- Ginger 3 slices
- Green onion 1 segment
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Aged vinegar 1 tbsp
- White pepper 1 tbsp
- Salt 1/2 tsp
- Chicken bouillon 1/2 tsp
- Sweet potato starch 3 tbsp
- Sesame oil 1 tsp
- Chopped scallions to taste
- Cilantro to taste
Nutrition
Steps （8 steps）
Soak dried fungus, daylily, and vermicelli in warm water for 20 min. Meanwhile dice beef, shred tofu skin, cook peanuts.
Place beef in cold water with 1 tbsp cooking wine. Boil over high heat, skim foam, drain.
Add broth/water to pot with beef, ginger, scallion. Boil then simmer on medium-low 15 min until beef is tender.
Add fungus, daylily, tofu skin, peanuts, vermicelli. Boil then cook on medium 5 min.
Add soy sauces, vinegar, white pepper, salt, bouillon. Stir to season; taste and adjust.
Stir slurry. Bring soup to boil, pour slurry while stirring. When thickened, simmer 2 min, stirring until smooth.
Slowly drizzle beaten egg into boiling soup, gently stir to form flowers. Cook 30 sec, turn off heat.
Drizzle sesame oil, garnish with scallions and cilantro. Add chili oil if desired. Serve hot.
Tips
Substitute tofu skin with yuba if unavailable. White pepper is essential. Stir constantly when adding slurry to avoid lumps.
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