Ingredients: 30 kg of flour.

1. First, wash beef and bones with clear water, then soak them in clear water for four hours, and then put them into a warm water pot. When they are about to open, skim off the froth, add 4 liang of salt, 5 liang of tsaoko, 5 liang of ginger bark and 2 liang of pepper, wrap them in gauze, wash them with clear water to remove dust, then put them in a pot and stew them for five hours. Take it out and cut it into 1cm.

2. Cut the beef liver into small pieces, cook in another pot, and clarify for later use. Stir-frying Semen Cassiae, Fructus Zanthoxyli, Fructus Tsaoko and Cortex Zingiberis Recens with warm fire, drying in the sun and grinding into powder, washing radish, cutting into pieces and cooking. Garlic seedlings, chopped green onion and chopped green onion are reserved for use.

3. Skim the oil slick from the broth, pour the blood soaked in the meat into the cooked broth pot, boil and skim the foam for clarification, add various seasoning powders, then pour a little water into the clear beef liver soup, boil and remove the foam, then add salt, pepper, monosodium glutamate, cooked radish slices and skim the foam.

Add 18 kg of water to 4.30 kg of flour, roll it on the surface, knead it evenly, and use 7 liang of gray water. Grease the case, rub the noodles into strips, pull them into five or two strips, cover them with wet cloth strips, and pull them into noodles in the shape of large width, leek leaves, two thin slices and mustard straw. After the noodles are cooked, take them out and put them in a bowl. Pour beef soup, radish, diced meat and oil slick on the noodles. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil according to everyone's taste.