The authentic Hu spicy soup exudes a strong spicy aroma, as if it is an enticing storm that teases your taste buds. The perfect combination of chili pepper and Sichuan pepper makes every bite full of excitement and satisfaction, so that you can't help but take one bite after another.
1. Ingredients. Gluten (Hu spicy soup special gluten can be bought online at the local store) black fungus, vermicelli, sesame oil, cooked beef (mutton), butter, chives, chicken essence, monosodium glutamate salt, bone marrow soup powder, Jinluo beef bone stock (if you use beef bones to make soup, you can not add it).
Second, the big material. 
50 grams of cinnamon, 150 grams of cumin, 50 grams of grass fruit, 300 grams of star anise, 160 grams of Sichuan Dahongpao pepper, 50 grams of fragrant sand, 100 grams of dried ginger, 50 grams of grass cardamom, 260 grams of white pepper, 180 grams of black pepper, 50 grams of bay leaves, 50 grams of hawthorn, 50 grams of sand kernels, 50 grams of grass cloth, 100 grams of ginger, 50 grams of white cardamom, 50 grams of tangerine peel, 25 grams of angelica, 10 grams of cloves, 50 grams of nutmeg, 50 grams of Xinyi, 100 grams of green pepper powder, 50 grams of thyme.
Remarks: Green pepper powder is green sesame pepper powder, and the above ingredients are mixed together to form powder for later use. (A total of four catties of soup, can make 500-600 catties of soup).
3. Material handling.
1) Black fungus: choose better quality black fungus, the price is slightly higher, otherwise it will affect the taste of the soup), soak it in hot water, soak it all until it is soaked, and the fungus is soft and thick after soaking.
2) Vermicelli: After soaking softly, when it is good to put down the knife, cut it into 4 6 cm long for later use.
3) Ginger: mince and set aside.
Fourth, the soup base method.
It is best to use bone broth as a soup base (beef bone broth), bone broth method (1 kg of beef bones, 30 40 kg of water, after buying beef bones, put them in a pot over high heat, boil over low heat, and simmer for 2-3 hours. Add the broth of the beef bones with golden gongs).
1) Take the amount of 1 kg of bone broth as an example, add [big ingredients] 3 4 grams of butter, 10 12 grams of chicken essence, 3 grams of salt, 3 grams of monosodium glutamate, 2 grams of bone marrow broth powder, and an appropriate amount of dark soy sauce. Additive Golden Gong beef bone stock 2 grams.
2) Add vermicelli, tendons, and black fungus, and add an appropriate amount of dark soy sauce after the water is boiled until you are satisfied with the color.
3) Simmer and wait for the vermicelli to cook.
4) After boiling thoroughly, add the minced ginger (don't put a little too much, be sure to chop it into minced pieces).
5) Add cooked beef (cut into cubes, not too big and not too small, so that customers can see when drinking).
6) After boiling, add the mixed flour paste [half of starch and half of flour], and add it by yourself, so that it is thick and easy to control the burning and turn on the fire.
7) Add chives, sesame oil, and coriander out of the pot, you can add some mustard in moderation, so that the taste will be better, remember to use the bottom of the spoon to turn the soup when scooping the spicy soup, so that the soup will not be diarrhea.
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