Western knife-shaved noodles brine practices are as follows:

1, prepare pork 10 pounds (fat 3 lean 7), wine, Huadiao wine, soy sauce, soy sauce, salt, monosodium glutamate (MSG), chicken oil, salad oil, Pixian soybean paste and other seasonings, seasoning (star anise) 80 grams, peppercorns 20 grams, 18 grams of fennel, 8 grams of fructus corniculatus, 12 grams of cinnamon, 15 grams of leaves, 20 grams of red corns, dahurian dahurica 18 grams.

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2, the pot is hot under the bottom oil, add 80 grams of chicken oil. When the oil is hot under the fat meat stir-fry, when the oil is almost out of the end of the leakage spoon out, into the seasoning stir-fry (each a little bit don't put too much), to be taste strong when the next onion, ginger and garlic stir-fry, after all the taste fish out.

3, when the oil temperature rises to 5-6% heat under the soybean paste, stir-fried to the inside of the oil into the red, full of red bubbles under the lean meat after the pot.

4, after the taste and add more than half a spoon of cooking wine, more than half a spoon of soy sauce, vinegar, more than half a spoon of Huadiao wine, old soy sauce, mix well and add salt, a little bit of monosodium glutamate a few moments to cook a few moments to join the soup, to be the pot open skimming the froth and move to a small fire, began to seasoning.

5, add the old soy sauce for color, add salt, add a little monosodium glutamate, a little sugar. Stir well after the hemp pepper tied into a package into the flavor (according to the material is good or bad, generally a few minutes) quickly fished out, knife-cut noodles halogen is ready.