Hot Pepper Soup (traditional technique)

Hulatang, or Hot Pepper Soup! It’s a classic soup from the Henan province, and was one of my first China-breakfast-loves. But in addition, the soup’s a great chance to teach you about a really cool Chinese technique: gluten washing. 0:00 - What is Hulatang, and why’s is like Liangpi? 1:31 - Component 1, Stock 3:16 - Component 2, White Pepper 3:58 - Component 3, 13 Spice 5:23 - How to Make Seitan 7:31 - Other Hulatang Add ins 8:25 - Make the Soup 10:09 - Any way to streamline? SOURCING Chinese Thirteen Spice (十三香) is also sometimes translated as “Wang Shou Yi Multi-Flavored Seasoning”. You can easily find it one Amazon and Weee: INGREDIENTS For the stock: * Beef bone with marrow (牛骨（带骨髓）), sliced open, 1kg * Beef shin (牛腱), 500g * Water, 4L * Spices: ginger, smashed, ~1 inch; star anise (八角), 1; Sichuan peppercorns (花椒), ¼ tsp; Fennel seed (小茴香), ¼ tsp For the 13 spice: * Sichuan peppercorns (花椒), 5g * Fennel seed (小茴香), 5g * Star Anise (八角), 4 pieces * Cinnamon (桂皮), 2g * Clove (丁香), 1g * Tsaoko . Chinese Black Cardamom (草果), 1g * Sand ginger (沙姜), 1g * Galangal (高良姜), 1g * Baizhi . Chinese Angelica (白芷), 2g * Dried Ginger (干姜), 5g * Nutmeg (肉蔻), 1g * Long pepper (荜拨), 3 pieces For the Seitan: * AP Flour (中筋面粉), 100g * Salt, ½ tsp * Water, 75g For the soup: * Boiled beef shin from the stock, ~40g of cooked beef * Peanuts, 8g * Dried Day Lily (黄花菜), 8g * Mu’er, wood ear mushrooms (木耳), 8g * Dried kelp (海带), 2g * Glass noodles (红薯粉条), 8g * Stock from above, 1L * Seasoning: 13 Spice (十三香), ½ tsp; Sichuan peppercorn powder (花椒面), ½ tsp; salt, ½ tbsp; chicken bouillon powder (鸡精), 1 tsp; MSG (味精), ¼ tsp; soy sauce (生抽), 1 tsp; white pepper powder (白胡椒粉), preferably freshly ground, 2 tsp * Extracted starch from the Seitan washing to thicken: add a couple tablespoons at a time until thickened to your liking, ~1 cup * To finish: Dark Chinese vinegar (陈醋/香醋), 1 tsp; toasted sesame oil (麻油), ½ tsp; cilantro for garnish PROCESS *For the stock:* Add the bone, water, and shin to a pot and bring up to a boil, and down to a simmer. Skim. Add the spices and cover. Cook for ~6 hours. After 90 minutes time however, remove the beef shin. Slice up the 40g you’ll want for the soup, freeze the remainder. After 6 hours, strain the stock. Set aside the 1L that we’ll be using for the soup – freeze the remainder. *For the 13 Spice:* Grind all the ingredients together, then pass through a fine mesh sieve. What’s still not ground enough goes back into the grinder for another round, then sift it all again. *For the white pepper powder, if grinding yourself:* Follow the same process as the 13 spice. However, for us we were only doing a small amount (~1/2 tbsp whole white peppercorn), so we opted for the mortar instead. Both are ok. *For the seitan/starch:* Mix all the ingredients thoroughly with a chopstick, and once combined let it sit for 20 minutes. Come back, and fold the dough for 1-2 minutes, then rest again for 20 minutes. Repeat this process two more times. Add one cup of water in with the dough, and fold it under the water. After 3-4 minutes of folding, the dough should be soft and the water milky. Strain out the liquid, reserving it for later. Add any gluten that was caught in the strainer back in with the dough. Add another cup of water and repeat, folding for 1-2 minutes under water. Strain, and reserve the second cup of water too. Add a final cup of water and fold for a final 1-2 minutes. The water will likely not be very starchy at this stage, so just throw it away. Move the seitan to a separate bowl of cool water, and soak until you’re ready to use it. *For the soup:* Soak the peanuts (at least 4 hours, up to overnight), dried day lily (at least 4 hours, up to overnight), wood ear (at least 4 hours, up to overnight), kelp (at least 30 minutes, up to overnight), and glass noodles (at least 2 hours, up to overnight). Chop the soaked day lily into 1 inch pieces, the wood ear into strips, the kelp into ~1/2cm strips (plus a couple chops in the other direction), the glass noodles into ~1.5 inch sections. Bring the 1L of stock to a boil, then swap the flame to medium. Add the peanuts and cover. Cook for five minutes. Then add all the remaining add-ins, and cook those for another ~3 minutes. Add in the seitan by stretching it slightly an ‘snapping’ it into the soup. Cook for ~1 minute, or until the seitan is floating. Add the seasoning. Thicken by slowly drizzling in the starch water from the Seitan – going a couple tablespoons at a time. Once thickened to your liking, add in the vinegar and the sesame oil. Makes two servings. __ And check out our Patreon if you’d like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ