Bone, noodles, shepherd's purse, onion, ginger, cooking wine, vinegar.

Exercise:

1, wash the bones, knock them open in the middle, put them in a pot and rinse them with cold water;

2. Cook slowly and clean the floating tail;

3. Add onion, ginger, cooking wine and vinegar, and stew for one hour on low heat;

4. Add water to the mushrooms in Qinggang and simmer for half an hour;

5. After the noodles are boiled, drain them with cold water;

6. Take part of the original bone soup and dilute it with appropriate amount of boiling water;

7. After the pot is boiled, add the raw shepherd's purse after the noodles are boiled, and turn off the fire immediately after boiling again.

Tips:

1, the bones are clean, and the boiled bone soup tastes more mellow without blanching;

2, cold water should be added at one time, even if water is added halfway, boiling water should be added;

3. Noodles are cooked in cold water in advance. In order to make the last soup clean, cook it directly in the pot. When the noodles are cooked thoroughly, the soup will become too sticky, which will affect the taste;

4, the taste is heavy, and it can be seasoned according to personal preferences when eating.