Drinking a bowl of spicy soup in our locality is warming up and warming the stomach. My husband loves to drink. I always feel that the outside is unsanitary and the taste is not authentic, so I will do it myself.
Take a pot, pour in the flour, add cold water and knead the dough. Sugar is spared for half an hour. Pour water into the pot, put the dough into the water, wash it like washing clothes, until the dough can't be washed, and there are elastic gluten. Do not pour off the water from the gluten. Keep spare.
Cut the onion into small pieces and cut the ginger. Peanuts are soaked in advance, tofu skin shredded, tofu diced, gluten cut. Filter the water from the gluten just before use.
Put the oil in the pot, add the tofu, and fry until golden on both sides. Add the chopped green onion ginger and stir fry to add kelp, tofu and shredded. Quickly pour the gluten water (the gluten water will precipitate, and stir it before use). Then add the right amount of water, stir it constantly, or it will stick the pot. Put in the cut gluten and soaked peanuts.
After boiling, put salt, white pepper, according to your own taste (personal prefer to put more pepper, feel more powerful) cook for ten minutes, between the need to keep stirring to avoid paste. Turn off the heat and add the chicken essence and mix well.
Vinegar can be placed alone or placed in front of the pan. Because my family's tastes are different, so prepare the vinegar, and add your own flavor directly.
Be careful, be sure to keep stirring and avoid the paste pot. Peanuts should be soaked in advance.