Ingredients: meat yak. \ x0d \ x0d \ Ingredients: beef bones, beef liver, fat native chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and chili pepper oil. \x0d\\x0d\ Seasoning: Seasoning. There are three main seasoning formulas for "Majia Uncle Beef Noodles", and the most commonly used one is "Luzhou-flavor". \x0d\ x0d \ The production of beef soup is carried out by the following steps: \ x0d \ First, wash beef and beef bones with clear water, then soak them in water for four hours (the blood is reserved for other use), cut the beef, put it in a warm water pot with beef bones and fat chicken, skim off the foam when it is about to open, add seasoning, ginger skin and salt, put it in the pot, and stew for four hours on low fire. Cut the beef liver into small pieces, cook in another pot and clarify for later use. Wash the radish, slice it and cook it. Garlic seedlings are not cut, and xianglaiqie is not used. \x0d\ Skim the broth to remove foam, pour the blood soaked in meat into the boiled meat soup pot, after boiling, skim the foam to clarify, add seasoning powder, the seasoning can be determined according to different eating habits in north and south areas, then pour a little water into the clear beef liver soup, boil it to remove foam, then add salt, monosodium glutamate, cooked radish slices, skimmed oil, scallion oil and noodles, take it out of the pot, fish it into the bowl after the noodles are cooked, and put the beef soup into the bowl. And according to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic which is less than chili pepper oil. Features: the broth is fresh and delicious, the noodles are tender and tasty, and the nutrition is rich and affordable. 2.5 noodles per bowl and 350-500ml soup, depending on the size of the bowl. \ x0d \ x0d \ beef noodle accessories are also an important part of soup mixing. The practice of auxiliary radish slices: green radish is purchased according to daily demand to avoid chaff. The practice is to wash the radish first, remove its hairy roots and head and tail, cut it into long or fan-shaped pieces, blanch it in boiling water, then soak it in cold water and cook it in beef soup, so as to remove its peculiar smell and taste soft and hard. Clear soup beef noodles should be excellent in color, fragrance, taste and shape. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (Chili oil red), green (coriander, garlic green) and wuhuang (noodle Huang Liang). Uncle Ma's family has strict quality requirements for beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long. \x0d\\x0d\ The method of frying spicy seeds with oil is also very particular. First, heat the vegetable oil, then cool it to 100℃, add pepper granules, tsaoko, ginger peel, etc. for oil, then take it out, then add Chili noodles, warm it with warm oil (from 100℃), and slowly and continuously. Think about the truth is actually very simple: the heat is not enough, the oil is not spicy, the heat is over, and the pepper is burnt, so it becomes black. This kind of red oil red pepper is put in a bowl, and the pepper and red oil float on the soup without mixing with the soup, so as to ensure the clarity of the soup. You must never put the Chili noodles directly, otherwise the Chili noodles will turn the soup red, and it will not be clear soup but Hu spicy soup. When eating, it is served on beef noodles, with a fragrant smell and bright oil spots, giving people a beautiful enjoyment.