The basic method of making Lamian Noodles soup base is as follows: \r\n 1. The formula of cooking meat seasoning is: dried ginger slices 20%, pepper 18%, fennel 12%, Amomum tsaoko and cinnamon 10%, pepper 9%, kaempferia kaempferia and nutmeg 5%, galangal and citronella. The ratio of cook the meat seasoning to soup is about 0.5-0.7%. \r\n Second, the proportion of soup ingredients is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%. \ r \ Thirdly, the ratio of salt to soup is: 1.4— 1.5%. \r\n Fourth, the ratio of fresh ginger juice, garlic juice and soup is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious. \ r \ nV。 The ratio of monosodium glutamate to soup (water) is: 02-04%. \ r \ nVI。 Stir-fry ratio and oil temperature of Chili oil with spicy noodles: \ r \ n 1. The ratio of oil to Chili noodles is 20% (500g oil plus100g Chili noodles). \ r \ n2。 The oil temperature should be controlled at 175℃ when putting Chili noodles, and at 170- 175℃ when the weight exceeds 25kg. \ r \ n90kg of bone soup is boiled with boiling water, add broth17.5kg, mix the two soups evenly, add 5kg of seasoning water, half a spoonful of garlic paste, half a spoonful of ginger foam, 2oz of monosodium glutamate, 2oz of chicken essence, 2oz of refined salt, 2oz of white sugar, garlic paste and ginger, and put them into a jar. Note: Seasoning water can be added according to local tastes. Add more to the heavy seasoning water and less to the light seasoning water.