1, will be beef and mutton, beef and mutton soup cleaning, beef and mutton cut into chunks, and beef soup together with the people in the pot, add cold water (in order to submerge over the beef and mutton to the degree of), with the stove fire boiled, and continue to remove the white foam, see the meat was white and bright red, decanting nourishing soup, beef and mutton, beef and mutton soup is still in the pot, pouring the old marinade, put the people in the spice package (will be pepper, anise and so on to take the cloth bundled up), pure grain alcohol and salt, and then add cold water! up and down, stove fire boil about 30 minutes, change into the fire again 1.5 hours, cook to beef and mutton, beef soup crispy and not rotten, fish up and let cool;

2, the first step of the first marinade: the first time to do the mobility of the water, you have to add jaggery, star anise, aniseed fennel, sand nuts 2, aniseed fennel, fennel, three slices of ginger, ginger, a piece of green onion a handful of garlic ten cloves, dried chili peppers three (this portion of the basic) no sweetness, only fresh, such as eating chili can be upgraded according to taste), a piece of beef fat (slightly stirred in the pot), sugar, dark brown soy sauce, rice wine (or wine), and then put the water, after the use of the dialogue water to the dregs of the boiling poured into the sealing of the small box, put the refrigerator the next time and then use it, not easy to be bad, use the more frequent, the more the dialogue water flavor, the better, and then change the case of the moderate addition of spices, salt, sugar, soy sauce, do not water, you can use a tea bag to pack up the seasoning, there is no need to separate the residue.

3, the second step is to do the soup base: cattle frame blanch in boiling water to get rid of the blood, cleaned into the cool water, add qiang, green onions, star anise, fire boil ten minutes, turn the Chinese fire simmering for an hour and a half, you can add a tablespoon of vinegar, beef bones in the calcium can be more adequate to dissolve, beneficial to the body's digestion and absorption, the soup is also more white, simmering, after the release of salt seasoning.

4, the third step is to put mutton mash: beef mash soup cleaning, put into a large iron pot, add water, fire boil for ten minutes, change the fire into an hour and a half (or to the beef mash soup crispy), fish up and let it cool, cut into a small piece (slice).

5, the final is to cook the noodles: boil a large pot of water, water, water, put into the fresh noodles, to fire to maintain the boiling water, slightly boil ten seconds out with cold water cryogenics (rushed through the cold noodles to be more powerful, more cooking for a while will not be raw), to be the original pot of water is again large outside open back to the pot, the water reopened down to fish out of the control of the dry into the sea bowl, the surface of the cut beef soup, green onion, fragrant Lai, half a tablespoon of oil, add Bone broth, plus drizzle a tablespoon of chemicals, beef noodle is ready.