First, make broth: 2 kg of pig spine, 2 kg of pig bone, 5 kg of old hen, washed and put into a soup bucket, add about 30 kg of water, boil over high fire, and remove foam. Add appropriate amount of ginger slices and simmer for about four hours. When one third of it boils, filter the residue and leave the soup. Keep the broth simmering for later use, and add about three ounces of salt. Some restaurants will also add bone soup paste to enhance the taste and fragrance.

Second, the production of spicy materials: boil the oil from the pot, add one catty of dried peppers, four or two green peppers and white peppers, and stir fry until fragrant. Pour it out and grind it into powder, put it into a container and add a proper amount of salt. Heat the oil to 70% heat in the second pot, pour it into the container for three times and stir well.

Third, make spicy meat sauce:

A catty of diced meat, 20g of salt, 0g of soy sauce10g, 5g of meat for 20min. Heat oil in the pot, add diced meat and fry until dry, add 6-2 broth to boil, add 5 grams of soy sauce to taste, add 1 kg of 2-meter rice noodle sauce to cook for 2 minutes, and put it in a container for later use.

4. Making rice noodle sauce: pour water into the pot, add half a catty of bullet dried pepper and one catty of Vitex negundo dried pepper, cook on low heat for 20 minutes, remove seeds and grind into mud. 2 g of clove, 2 g of cumin, 4 g of angelica dahurica, 5 g of cinnamon, 5 g of Amomum villosum, 5 g of citronella, 5 g of dried tangerine peel, 7 g of Amomum tsaoko, 8 g of fennel, 0/0 g of geranium/kloc, 0/0 g of star anise/kloc and 0/5 g of Amomum villosum/kloc were ground into spice powder.

Five: Add five kilograms of cooked rapeseed oil and two ounces of cooked lard into the pot. When the fire is 30% hot, add Chili sauce, four ounces of Pixian watercress and four ounces of red oil watercress, stir-fry until the water evaporates, and then add four ounces of pepper, two ounces of ginger, two ounces of fried Jiang Mo, two ounces of fried garlic, two ounces of white wine, one ounce of crystal sugar, one ounce of fermented grains, one ounce of fermented beans and one ounce of incense. Add ground spice powder, stir well, and then naturally cool in the pot to form rice noodle sauce.

6. A bowl of rice noodles seems simple, but it is not. After such complicated preparations are completed, rice noodles can be made. Ingredients in each bowl: two cooked quail eggs, chopped cooked peanuts 1 0g, mung bean sprouts10g, shredded bean skin10g, kelp 20g, Chinese cabbage 20g, dried rice noodles 42 slices, soup1kg, spicy meat sauce 30g, and salt.