I believe we all have this feeling, go out to eat noodles in the noodle store outside, that flavor is always better than at home, at home can not do that kind of flavor. In fact, this is the noodle shop master's unique trick, the secret is all in the soup. There are two things that determine the flavor of a bowl of noodles.

One is the strength of the noodles, which is related to the selection of flour and the fermentation of the dough, and the other is the soup inside this dough. The aroma of the soup flavor determines the taste of this bowl of noodles. So life, want to make a bowl of delicious not only the noodles are important, the flavor of the soup is also has a very big role.

There are generally three kinds of broth in this. The first is chicken soup, the second is sheep soup, and the last one is beef soup. Beef broth has the purest flavor, and all of it is made from beef bones simmering juice out of the soup, which has the strongest flavor. The stock is made in the morning during the day, so the earlier it is made, the fresher it is. The stock is actually relatively simple to make. While it's simmering, the pot is filled with shrimp, shredded carrots, and large earthfish to give the broth a more flavorful taste. Both the shrimp skin and the earth fish are good for brightening up the flavor of the stock. Cut the carrots into strips and leave them out in the sun to dry, then turn them into a little bit of broth when making the soup to more than double the flavor. Broth in the simmering time, first we need to clean the bones, and then poured into the pot with water to boil, after boiling soup will have a layer of foam, this is a normal phenomenon, the floating fish out on it. Then turn down the fire, continue to simmer for more than three hours of time, the simmering process do not have to put in any seasoning, keep the original flavor on the line.