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I grew up in Henan province where hulatang is originated from and my dad used to take me to the breakfast shop nearby to have hulatang as breakfasts before school. It’s a type of hot and thick soup packed with various ingredients, such as beef slices, day lily, wood ear, etc.
Fake Hulatang Vs. Real Hulatang
As someone who grew up in Henan, I can’t stop my laughter when I read some food blogs that talks about fake hulatang. They don’t look like hulatang nor they taste like it. That’s the reason why I can’t wait to share with you the TRUE hulatang.
The real hulatang is a thick soup that has a brown color and strong spice aroma.
Henan Hulatang Hot Pepper Soup
- 1 tbsp Sichuan pepper powder
- 2 tbsp Chili powder
- 1 tbsp Peppercorn powder
- 1 tbsp 13 spices powder
- 1 tbsp Malaxian
- 500 g Beef stock
- 30 g Dried day lily
- 1 tsp Salt
- 1 tsp Chicken extract
- 20 g Dried wood ear
- 20 g Scallion
- 10 g Ginger
- 50 g Tofu skin, optional
- 15 g Deep fried peanuts, optional
- 70 g Braised beef, Buy from Chinese supermarket
- 1 tbsp Corn starch
- 1 tbsp Wheat flour
- Add dried day lily and wood ear into a bowl of water to soak. Water should be at room temperature.
- Chop scallion into small pieces and chop giner into even smaller pieces.
- Prepare all the powders listed in a container
- Optional. If you have tofu skin, cut it into thin strips.
- In a bowl, add corn starch and wheat flour to mix.
- In a pot, add some cooking oil to fry chopped scallion and ginger (10g of each) until fragrant.
- Add beef stock and same amount of water and bring it to a boil. Add deep fried peanuts if you have prepared. Add day lily and wood ear.
- After 5 minutes, add all the powders we have prepared.
- In the corn starch and wheat flour bowl, add a cup of water and mix it well.
- Add the mixture to the pot gradually while stirring. This is to prevent the mixture from sticking to the bottom of the pot.
- Keep cooking the soup until it gets thicken. Then, add beef and 10g chopped scallion.
About the Author
Hello, I’m Lilith Wong. Welcome to my blog where I share authentic Chinese food and drink recipes.
Don’t know what to make today? See a random recipe!
Lilith Wong is a blog writer, food lover, and the founder of Exotic Food China.
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