Skim the soup stock to remove foam, pour the blood soaked in the meat into the cooked broth pot, after the foam is clarified, add seasoning powder, which can be determined according to the different eating habits of the north and the south, then pour a little water into the clear beef liver soup, boil it to remove foam, then add salt, monosodium glutamate, cooked radish slices, defatted oil, scallion oil and noodles, and take it out of the pot. When the noodles are cooked, put fish beef soup, radish and floating oil into a bowl. According to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic less than Chili oil. Features: the soup is fresh and fragrant, the noodles are tender and delicious, nutritious and affordable. 2.5 noodles per bowl, 350-500ml soup, depending on the size of the bowl.