1. In the pot, add water and boil the diced beef. Then put the peanuts in it. (note that the red color of hu la Tang comes from the red skin of peanut kernel. There are few peanuts in the soup sold on the street. Where do you think the color comes from. )
2. When the peanut kernel is full and you want to eat crispy peanut, you can add kelp shreds, bean gluten shreds and broccoli sections. Cook for another ten minutes and add the vermicelli (you can add kelp shreds, bean gluten shreds and broccoli sections later if you want to eat pasta)
3. Add pepper, ginger, thirteen spices, salt, starch and mix well before leaving the pot. Order some MSG or chicken essence at the end. Drizzle with sesame oil. The taste is beautiful, spicy, salty and fragrant. (it's easy for supermarkets to have ready-made spicy soup. If you want to drink spicy soup, you can put more pepper and ginger powder.)