1, raw materials: a piece of beef, a number of beef bones, onion segments, ginger slices, star anise, aniseed, fragrant leaves, Amomum tsaoko, fennel, pepper, white pepper, Alpinia officinarum, nutmeg, water chestnut, Amomum villosum, dried tangerine peel and kaempferia.

2, beef and beef bones should be washed with water, and then soaked for at least 4 or 5 hours.

3. Rinse the seasoning with water and put it in the seasoning bag for later use.

4. Cut the beef, one pound at a time, and put it in a hot water pot with the beef bones. After the fire is boiled, skim off the floating foam, add the seasoning bag, stew for 2 hours on low heat, and the meat is cooked. Take it out and let it cool and diced for later use.

5. After the bones continue to stew in the pot for 2 hours, turn off the fire and take out the seasoning package.

6. Wash the parsley, wash the green garlic and chop it.

7, a white radish, cut into fan-shaped pieces, put it in a boiling pot, add cold water to cool, to get rid of the smell of radish.

8. Take another pot, add the cooked beef soup, add the cooled white radish slices, cook until soft, and add salt for later use.

9. Boil a pot of boiling water in the boiling pot, add noodles, remove them after cooking, pour beef soup, radish slices, sprinkle with beef pieces, minced green garlic and minced coriander, and add oil and spicy seeds according to your preference.