Practice of chicken soup and topping: according to the amount of chicken soup you need, choose a few chickens (generally 5000 grams of water for one chicken). Wash the chicken, put it in a cold water pot, then boil the water with strong fire, and skim off the floating foam while burning; Then add the whole onion (one chicken and one onion), ginger (large amount), pepper (large amount), monosodium glutamate (appropriate amount) and so on. In order to make the soup more fat and mellow, you can add some pork bones (as you said). Cover and stew for about 40 minutes; Then take out the chicken, take out the chicken (add salt to the original soup), continue to stew the chicken bones in the pot, and add refined salt (salty). In about 90 minutes, when the soup turns white (that is, the soup in the catering industry is called hairy soup or white soup), the fire can be suppressed to a minimum (the soup will not roll or be cold). When the noodles are cooked, tear the chicken into shreds and sprinkle some, sprinkle some shredded onion and coriander at the same time, then pour out the hot chicken soup. Serve with some oil, pepper and balsamic vinegar for diners to choose and adjust.
Make noodles: Be sure to choose refined flour or special flour as raw materials. The dough should be hard (suitable for soaking). In order to make the noodles smoother, add some eggs (one kilogram of raw noodles is enough, and the cost will not be too high). It is best to use a dough press with tablet pressing function. In addition, don't overcook the noodles, use clear water (boiled water in winter and cold water in summer), so that the chicken soup is more delicious.