I want to open a noodle restaurant and make one in it. This is a big bowl of soup. Add a spoonful of concentrated bone soup to make a big bowl of bone soup. Would like to ask how to concentrate bone soup? People's tastes change with the seasons. ,,, isn't it a single noodle, too? ..........

We can only start with soup ... spring medicinal flavor ... summer bacon flavor, autumn original flavor ... winter spicy flavor. ...

Let me introduce the original flavor: pork bone 4KG, spine 2.5KG, lean pork 5KG, chicken 1KG, steel drum 50L, lard 10L. ..

Note that "the materials should be fresh and the oil must be the oil extracted from pork." Peanut oil and vegetable oil cannot be used. The ingredients with a square bone of 4 to 5 cm are generally divided into two parts and two parts. That is, they are separated horizontally first and then vertically, regardless of size.

1, wash the steel drum and boil it in 38 liters of water.

2. Heat the "lard" in boiling water to 60%, and then fry the prepared "chicken nuggets and spine nuggets" to taste. Take the pan out to dry.

3, here is a stress: dry in autumn and winter, plenty of water in spring and summer, enlarge bones, and collect meat first in autumn and winter. Put chicken and machine bones first in spring and summer. " You will understand the principle. Put the material in the fire for 45 minutes first, and then put the material in the back for 30 minutes. During these 30 minutes, the fire will keep the water boiling, and it is not a big fire or a medium fire .. Try to keep the fire small, but keep the water boiling.

4 add the right amount of salt. Keep the water warm and it won't burn to the touch. This small fire will last until the water is gone. ..

Hehe, step four, taste. ,,,, put it anywhere. ...

5. Make noodles. Well, if you go to every noodle restaurant where you are, you will gain something ... and then do as the Romans do. Anyway, other things haven't changed, but the soup has changed ... the amount on it will change with your business. ...