Huayao Brand Spicy Golden Soup，Select natural ingredients to restore the taste of the cafeteria.

Precise application of compound spices: Combine star anise, cinnamon, fennel, Chinese prickly ash, Sichuan pepper, galangal, tsaoko fruit, long pepper, fragrant amomum fruit, nutmeg, tsaoko fruit, dried ginger, angelica dahurica, white pepper, tangerine peel, as well as fragrant amomum and cloves, a total of 17 kinds. According to a unique spice ratio and extremely high precision requirements, use German low-temperature pulverization technology to grind the spices into 140-mesh fine powder. Different from traditional Hu spicy soup spices that can only be ground to 30 mesh, this directly determines the difference in the final flavor and core competitiveness.
Boiling process: 1. Basic soup base: Different from traditional soup bases, we use the leg bones of Nanyang yellow cattle and the front leg bones of Zhoukou Huai goats as raw materials, and simmer them for 5 hours, implying the gathering of the five elements and the harmony of the five flavors. 2. Adding ingredients: Add selected ingredients such as small bowl fungus from Dongning, Heilongjiang, seven-core daylily from Huaiyang, handmade gluten made from Yihai Kerry flour, and Nanyang yellow beef. The ingredients are carefully selected from high-quality ingredients in the origin to ensure that each bowl of Hu spicy soup is mellow, rich, and nutritious. 3. Seasoning: During the entire boiling process, the heat and time need to be precisely controlled, and spices are added for core seasoning to ensure that the soup base is rich and thick, the meat ingredients are soft but not overcooked, and the side dishes are cooked to the right degree.

Usage method 

1. Take out the vegetable package and soak it in warm water for about 10 minutes in advance.

2. Take 700g of water and heat it to 50 - 60°C (do not turn off the heat), then add the meat sauce package, gluten, fungus, and daylily and boil for 3 - 5 minutes.

3. Take 100g of water and add the seasoning powder package and stir into a paste (with no lumps).

4. Pour it evenly into the pot and stir well. After boiling, turn to low heat and cook for 2 - 3 minutes, then it can be served.