Xiaoyao Town Spicy Pepper Soup
Originating from Xiaoyao Town, Henan, this hearty soup is packed with ingredients and strong white pepper flavor—a classic winter breakfast.
Ingredients
19 items- Beef 150 g
- Handmade gluten 100 g
- Dried wood ear mushrooms 10 g
- Dried daylily buds 10 g
- Sweet potato vermicelli 50 g
- Beef bone broth 1000 ml
- White pepper powder 2 tbsp (30 g)
- Chili powder 1 tsp
- Five-spice powder 1 tsp
- Sweet potato starch 3 tbsp
- Scallions 2 stalks
- Cilantro 1 small bunch
- Ginger 5 g
- Cornstarch 1 tsp
- Soy sauce 1 tbsp
- Rice wine 1 tbsp
- Vegetable oil 2 tbsp
- Sesame oil 1 tsp
- Salt to taste
Nutrition
Steps （8 steps）
Cut beef into 0.5 cm dices, mix with rice wine, soy sauce, cornstarch and a pinch of salt, marinate for 10 minutes.
Soak wood ear and daylily in warm water for 15 minutes, wash, shred wood ear, cut daylily; soak vermicelli; tear gluten into pieces.
Heat oil in wok over medium-high, stir-fry beef dices until just colored, then remove, about 2 minutes.
Keep oil in wok, sizzle ginger and scallion over medium heat, add gluten pieces and stir-fry 1 minute until lightly browned.
Add wood ear and daylily, sprinkle white pepper, chili powder and five-spice powder, stir-fry about 30 seconds until fragrant.
Pour in beef broth, bring to a boil over high heat, then reduce to medium and simmer 5 minutes to meld flavors.
Stir the cornstarch slurry well, drizzle into the soup while stirring constantly in one direction until the soup thickens enough to coat a spoon.
Add reserved beef and soaked vermicelli, cook 2 minutes until vermicelli is translucent, season with salt, sprinkle scallion and cilantro, drizzle sesame oil.
Tips
Use freshly ground white pepper for best aroma; always stir the slurry while pouring to prevent lumps; pre-cooking the beef keeps it tender; serve with fried dough sticks or sesame flatbread.
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