1

First, wash the beef bones with clear water, then soak them in clear water for four hours, then put them in a warm water pot. When they are about to be opened, skim off the floating foam, add 4 liang of salt, 5 liang of tsaoko, 5 liang of ginger peel and 2 liang of pepper, wrap them in gauze to remove the dust, then put them in the pot, simmer for five hours, and then take out the square cut into 1 cm.

2

Cut beef liver into small pieces, cook in another pot, and clarify for use. Stir-frying Semen Cassiae, Fructus Zanthoxyli, Fructus Tsaoko and Cortex Zingiberis Recens with warm fire, drying in the sun and grinding into powder, washing radish, cutting into pieces and cooking. Garlic seedlings, chopped green onion and chopped green onion are reserved for use.

three

Skim the broth to remove the oil slick, pour the blood soaked in the meat into the cooked broth pot, boil it, skim the foam for clarification, add all kinds of seasoning powder, then pour a little water into the clear beef liver soup, boil it to remove the foam, then add salt, pepper, monosodium glutamate, cooked radish slices and skim the foam.

four

Add 18 kg of water to 30 kg of flour, knead well, and use 7 liang grey water. Grease the case, rub the noodles into strips, pull them into five or two strips, cover them with wet cloth strips, and pull them into noodles in the shape of large width, leek leaves, two thin slices and mustard straw. After the noodles are cooked, take them out and put them in a bowl. Pour beef soup, radish, diced meat and oil slick on the noodles. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil according to everyone's taste.

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Wake up

1

The purpose of placing the mixed dough for a period of time is also to promote the formation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten.

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slip

1

After repeatedly pounding, kneading, pulling and dropping the dough, put it on the panel, hold both ends of the strip with both hands, lift it up and beat it hard on the chopping board. After the strip is stretched, the two ends are folded in half and the two ends are continuously punched. The purpose of this is to adjust the arrangement order of gluten protein in dough, and then knead it into strips, 20 mm thick, and chopsticks long, or knead it into round strips.

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Lamian; Lamian; Ramen

1

Put the smooth noodles on the chopping board, sprinkle with clear oil, and then pull out noodles with different sizes and thicknesses according to diners' preferences. You can choose five styles: thick, thin, thin and capillary, and you can choose three styles: wide, wide and leek leaves. If you want to eat something angular, hold the two ends in your hand, pull the noodles outward evenly and forcefully, then fold the two ends in half, and put them in the fingers of one hand at the same time, hook the middle finger of the other hand down to the other end, and turn the palm up to make the noodles form a noose, and pull both hands at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. . The same dough, a dough node just pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Generally, fine noodles have 7 buttons, and fine noodles have 9 buttons. The capillary surface can reach 1 1 buttons. Noodles are as thin as silk and won't break. Noodles are smooth and smooth, and can be taken out after a little boiling in the pot. They are elastic and do not stick to your hands.