Wash the beef and offal.

Cut the beef into large pieces weighing about 500 grams, put it into the pot together with the offal, add water (just enough to cover the beef), bring to a boil over high heat, and constantly skim off the foam. When the meat turns white and red, decant it.

Remove the soup, keep the beef and beef offal in the pot, pour in the old brine, add 50 grams of spice powder (wrap the pepper and spices with gauze), white wine and refined salt, add about 400 grams of water, and bring to a boil over high heat for about 30

After 10 minutes, switch to low heat and continue cooking for 1.5 hours until the beef and beef offal are crispy but not rotten. Take them out and let them cool.

Bring the marinade to a boil over high heat. After about 10 minutes, take a bowl, scoop out 250 grams of the marinade, and add MSG, chili oil, soy sauce, and peppercorns to make a sauce.

Cut the cooled beef and beef offal into 4 cm long, 2 cm wide, and 0.2 cm thick slices, mix them together, pour in the marinade, mix well, divide into several plates, and sprinkle with fried peanuts and sesame seeds.

The noodles are ready.

When cooking and kneading noodles, beat out the dough and knead it into a dough. Add water and beat until soft. After half an hour, add alkaline water and knead evenly. Then slowly knead it into a long strip, close it and twist it into a twist shape. Repeat this many times until the thickness is even.

When it is ready, put it on the chopping board and roll it evenly with dry flour, remove both ends, hold one end with both hands, shake it up and down, stretch it hard, pull it apart, bring it together, pull it apart again, and bring it together again.

Generally, it is appropriate to draw it into sixty-four pieces.

When putting it into the pot, hold the two ends with one hand, catch the middle with the other hand, lift off the head and tail, put it into the water, cook it, take it out, and pour on the seasoning.