Beef noodles: 20 kilograms of beef bones, 2 chicken racks, washed (break the bones), 2 kilograms of butter, put them into a large pot, add 200 kilograms of water, and bring to a boil over high heat. Skim off the foam and simmer over low heat for more than 4 hours until the soup is thick and white. This is beef stock.

Beef noodles with spicy toppings. Cut the beef into small pieces. First heat the wok, add a little oil, then add onion segments, ginger slices, and dried chili segments and stir-fry until fragrant. Add beef cubes and soy sauce, stir-fry again, then add stock, pour into the pressure cooker, and add the ingredients (seed). pepper, star anise, cumin, Amomum villosum, cardamom, cinnamon, bay leaf, grass fruit), cooking wine, seasonings, nitrate, high pressure together for 20 minutes.

Beef noodles in clear soup. After the broth is boiled, grind a new portion of the ingredients in the above packet into powder, gradually pour it into the broth, stir while adding, add seasonings, and then filter out the residue. Place the noodles into a bowl, add clear soup, sprinkle with sliced ??meat and coriander.

Preparation of ordinary soup ingredients: chicken floss, beef floss, shrimp floss, fish floss, umami king, monosodium glutamate, chicken essence, salt, sesame salt. Mix the above ingredients evenly. Add an appropriate amount of compound seasoning to the bowl, pour in the broth, add the noodles, and sprinkle with coriander.

Mixed soybean noodle saozi: stir-fry minced celery, minced meat, and sweet noodle sauce, add stock, season, add gordon powder, drizzle with sesame oil, and sprinkle with chopped green onion. Don’t forget to add it when serving Shredded cucumber. Wash the high-gluten hand-made noodles after cooking. Put it into a bowl and pour the sauce over it.