Lanzhou clear soup beef noodle broth production method main ingredients: meat yak. Ingredients: beef bones, beef liver, fat chicken, green radish, oil, green onion, salt, chanterelles, garlic, chili oil as appropriate. Seasoning: There are three main types of seasoning recipes for "Maja Beef Noodle Soup", the most commonly used is the "strong flavor type". Beef soup production by the following steps: first beef and beef bones with clean water, and then soaked in water for four hours (blood water left behind for another use), beef cut, and beef bones, fat chicken into the warm water pot, and so soon to be open skimmed off the froth, add seasoning, ginger, salt into the pot, stewed on a low fire for 4 hours that is ripe, fished out of the cooler and cut into cubes to be used. Cut the beef liver into small pieces and put it into another pot to cook and clarify. Wash and cut the radish into slices and cook. Cut the garlic cloves and the parsley and set aside. The broth skimmed off the floating foam, soak the meat of the blood water poured into the boiling broth pot, to be opened after the skimming clarification, add seasoning powder, seasoning can be based on the different dietary habits of the north and south of the different places depending on the clear beef liver broth poured into the water a little bit, boiled to expel the foam, and then add salt, monosodium glutamate, cooked radish slices and skimmed off the floating oil and scallion oil, the noodles in the pot, the noodles are cooked and then fished into a bowl, will be the beef broth, radish, the amount of floating oil, poured in the noodles that are ready! Then pour the beef broth, radish, and floating oil over the noodles. And to each person's taste, add the appropriate amount of diced beef, chanterelles not yet, garlic not yet and chili oil. Characterized by fresh broth, tender and tasty noodles, and rich in nutrients. Each bowl of noodles is 2.5 taels plus 350-500 ml of broth, depending on the size of the bowl. Side dishes for beef noodles are also an important part of the soup. Sliced radish as an accessory:Green radish is purchased in daily quantities to avoid chaffing. The practice is to wash the radish, remove its hairy roots and head and tail, cut into long or fan-shaped slices, put into a pot of boiling water blanching, and then fished into the cold water immersion bleaching, and then into the beef broth to cook, so that you can go to its odor, eat soft and hard to taste.　　Beef noodles in clear soup should be good in color, aroma, taste and shape. A successful bowl of beef noodles should be clear (soup clear), white (radish white), red (chili oil red), green (cilantro, garlic green), and yellow (noodles yellow). Master Ma has strict quality requirements for his beef noodles, which in his words are "clear soup, crispy meat, long and tough noodles".　　The practice of oil splash hot pepper is also very delicate, the first vegetable oil is hot, and then cooled to 100 degrees, into the peppercorns, grass nuts, ginger and other oil, and then fish, and then into the chili pepper noodles, with warm oil (from 100 degrees to start heating), slowly and constantly with a shovel roll, fry to a certain fire, fry into the red oil and red chili pepper mixed into the thing. Think about the reason is actually very simple: the fire is not, the oil is not spicy, the fire is over, chili paste, it becomes black. Such red oil red chili pepper into the bowl, chili and red oil floating in the soup, not mixed with the soup, in order to ensure that the soup is clear. Master introduction can never be put directly into the chili noodles, otherwise the chili noodles will stain the soup red, it is not clear soup into a spicy soup. When eaten on the beef noodles, the aroma of the nose, the oil point crystal bright, giving people the enjoyment of beauty. From the analysis of Lanzhou beef ramen production and principles can be seen, ramen technology to science and skills into one, is the crystallization of the wisdom of the Chinese working people. This requires us to seriously summarize the production experience, so that it can better serve the society in practice. A U.S. catering experts to visit Lanzhou beef ramen, observed the stretching of the "masterpiece", said in surprise: "I have traveled to many parts of the world, never seen this miracle." Domestic counterparts said, "absolute", no comparable; Observers said, "God", like "magic"; foreign friends said, this is China's miracle, but also the world's miracle. Now, beef noodle in clear soup has become the main representative of Lanzhou snacks, and the pride of Lanzhou catering industry. Today, wherever you are, you can taste the authentic beef noodles in clear soup.