Hanging Bone Soup: 1. Carp slaughtered clean, rinse off the blood, into the bottom of the oil on both sides of the frying yellow, fish out of the oil, wrapped in gauze. 2. Pig bone (cracked), chicken frame, duck frame, respectively, into the pot to boil off the blood water. Pork bone pad into the bottom of the barrel, and then set into the wrapped carp, and finally into the chicken rack, duck rack, add boiling water boil over high heat, skimmed off the foam, into the green onion, ginger, dripping white rice vinegar, continue to rinse over high heat for 2 hours until the soup color is thick and white, knock off the dregs that is. The initial processing of fat intestines: 1. rub salt: fat intestines into the basin, add salt and mix well, rub constantly for 40 minutes, to be intestinal walls of the layer of film off, rinse with water. 2. vinegar washing: fat intestines inside the wall outside, remove the grease, put into the basin with balsamic vinegar and continue to scrub for 20 minutes to the intestines back to the original shape. 3. boil: the washed fat intestines into a pot, add water to submerge, add green onions, ginger, mash juice boiling over high heat, to Small fire to cook for 5 minutes, fish out and rinse off the surface foam.

4. soup immersion: fat intestines into the bone broth, large fire boil to small fire, keep the soup surface seems to open non-open immersion cooking for 2 hours to cook, fish out drained, cut into small pieces.

Sweet potato flour production process: 1. thickening: sweet potato starch into the pot, pour 40 ℃ of warm water into the thick rice soup, and then into the boiling water, pay attention to the pouring side of the same direction of the rapid stirring until it becomes a non-bumpy, non-sticky, with a tough, pulling powder gravy. At this time the powder gravy has been scalded to eight or nine mature, put aside, room temperature drying to 40 ℃, can be used for the next step. 2. plunging gravy: basin into the dry sweet potato starch, alum stir, four or five times to add a good drying powder gravy, constantly plunging so that the two are fully integrated, two or three minutes after the pot of raw materials into a smooth surface, such as the thin mud of the powder dough. At this point, you can grab the dough to try, such as strip too fast, or the phenomenon of broken strips, it shows that the dough is too thin, should be mixed into the dry sweet potato starch and then kneading; such as the strip is too slow, coarse and fine is not uniform, it shows that the dough is too dry, it should be mixed with an appropriate amount of powder thickening. To be leaked down to the uniform thickness of the fans, not broken, you can proceed to the next step of the operation.

Dry starch, alum plus powder gravy kneaded.

And form into a powder dough like thin mud. Powder should be able to continue to fall evenly. 3. leakage of powder: pot into the boiling water, turn the heat down, keep the water bubbling "shrimp eye bubble. Leakage powder generally need two people to operate: a person will be loaded with powder into the leakage spoon, one hand high up the leakage spoon, one hand clenched fist, and maintain a rhythm of 1.5 seconds each time to pound the powder, so that it is from the leakage spoon of the eyelets "fall" into the boiling water; at this time the other person to use chopsticks to the pot of floating powder to the edge of the pot, can not let it touch the just leaked powder, so as not to be sticky. The other person should use chopsticks to push the floating vermicelli to the edge of the pot without letting it touch the freshly leaked vermicelli, so that it does not stick. Every time a spoonful of vermicelli is leaked, the vermicelli in the pot needs to be quickly fished out to cool down and soaked into cool water for preservation. Vermicelli process: 1. Mix white pepper, white sesame, salt, soy sauce, oil chili and red oil in the bottom of the bowl. 2. Take the fat intestines and put them in the bottom of the bamboo basket, put the vermicelli and soybean sprouts on top, and then put the bamboo basket into the bone broth with fat intestines and "bubble" for 10 seconds, and during this time, gently swing the bamboo basket, so that the broth and the vermicelli have full contact with each other. 3. One hand lifts the basket, the other hand quickly puts the bowl with seasonings on the bottom of the basket, so that the soup leaking out of the basket is poured on the bottom of the bowl, when the soup is finished, pour the noodles and bean sprouts into the bowl, sprinkle crispy soybeans, chopped scallions, chopped mustard greens to go. In addition to the "traditional red soup fat intestines and noodles", Xiaowei will introduce you to the "po peas" and "Meiji fresh pepper" fat intestines and noodles. Poi peas and fat intestines powder process: 1. The bottom of the bowl into the white pepper, white sesame, salt, soy sauce, oil chili, red oil, pouring pea soup. 2. In accordance with the "traditional red soup fat intestines powder" method of fat intestines, vermicelli cooked, in the bowl dripping into the bowl of bone broth, pour into the vermicelli, sprinkled with poi peas, crispy soybeans, chopped scallions, chopped mustard greens can be removed from the dish. Poi peas production: take warm water to rise dry peas into the pressure cooker, add soup, salt, cover with steam and press for 30 minutes until the peas are cooked, the soup is thickened into. Meiji Fresh Pepper Fatty Intestine Vermicelli: 1. Add white pepper, white sesame, salt, homemade Meiji Fresh Pepper Soy Sauce, oil chili and red oil at the bottom of the bowl. 2. Cook the fat intestines and vermicelli according to the method of Traditional Red Soup Fatty Intestinal Vermicelli, pour bone broth into the seasoning bowl, pour in the vermicelli, and then sprinkle with green and red bell pepper rings, crispy soy beans, chopped green onion and chopped mustard greens. When serving, mix well, let the fresh pepper soak into the soup, first eat the powder, and then drink into the fresh pepper fragrance of the soup, spicy sweat, extraordinarily refreshing.