Ingredients: peanuts: 12g kelp: 20g dried silk: 15g vermicelli: 20g dried fungus: 5g cooked beef: a small piece of flour: 80g pepper: 3g aged vinegar: 5g light soy sauce (soy sauce): 15ml sesame oil: a little.

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Steps:

1

Add 45 grams of water to flour to make soft dough, put it in a large bowl, add water and soak for 10 minutes until the dough has just passed.

2

Knead the dough with water until it becomes small and light gray, and then wash out the gluten.

three

Take out the washed gluten, and don't pour out the water for washing gluten.

four

Soak dried auricularia in shredded Kamikiri, and cut cooked beef into pieces. Add a liter of water to the pot and diced beef. After the water is boiled, tear the gluten into small pieces and put it in the pot, then add vermicelli, peanuts, kelp and dried silk to boil.

five

Pour in gluten washing water and stir clockwise.

six

After boiling, add soy sauce, pepper and chicken essence, stir well, cook for a while, and skim off the froth.

seven

When eating, add proper amount of vinegar and sesame oil according to personal taste.