500g of flour (high gluten), 2.5g of Lamian Noodles (or flour gluten enhancer), 8g of salt and 250g of water.

The board surface can be cut into wide strips, thin strips and other noodles with a slicer.

Proportion of Chinese herbal medicine spices:

Ingredients: 4 grams of Dahongpao Zanthoxylum bungeanum, 2 grams of clove, 4 grams of fragrant leaves, 8 grams of cumin, 5 grams of fennel, 6 grams of Senecio scandens and 4 grams of red rice.

Star anise: 5g of star anise, 4g of cinnamon, 5g of Amomum tsaoko, 5g of nutmeg, 6g of Alpinia officinarum, 3g of cardamom, 3g of Amomum villosum, 5g of fragrant sand, 2g of banksia rose, 2g of angelica dahurica, 4g of gardenia, 4g of biba, 3g of kaempferia kaempferia, 3g of areca nut tablets. Soak the above medicines and star medicines in warm water of 50 degrees for about 20 minutes respectively.

Ingredients: 250 grams of chicken oil, 750 grams of Muge brand hot pot bottom oil and 500 grams of salad oil; 30g of onion leaves, 40g of onion, and Chinese herbal medicine powder; 50g of Chinese herbal medicine anise and 50g of ginger slices; 300 grams of bullet pepper, soaked in warm water; 400 grams of diced beef; 50g of garlic cloves and 50g of onion segments; 50g of tomato sauce, 50g of Limin garlic pepper (special for barbecue) and 50g of Hong Jiu Jiuchafing dish bottom material; 65438+ salt 050g, cumin powder 50g, monosodium glutamate 50g.

Making steps of bottom material:

Add 250g of chicken oil, 750g of Muge brand chafing dish butter and 500g of salad oil to the pot, stir-fry 30g of onion leaves, 40g of onion and small Chinese herbal medicine ingredients on medium fire until the onion turns brown, take it out and discard it, add 50g of Chinese herbal medicine ingredients and ginger slices, stir-fry until the water completely evaporates, then add 300g of bullet pepper, stir-fry until the water in the pepper evaporates to 80%, and then add 400g. Fry chilies until no water evaporates, then add 50g garlic cloves and 50g tomato sauce, 50g Limin garlic chilies (special for barbecue) and 50g Hong Jiu wine chafing dish base until chilies slightly change color and water evaporates, turn off the fire, add150g salt, 50g cumin powder and 50g monosodium glutamate, mix well, and then cool and stir well to use.

Halogen products:

Eggs, bean curd skin, Four Joy Meetballs, ham sausage, pork belly (you need to blanch with water to remove blood foam first, then cook with clear water, and then marinate with a knife), tofu and so on.

Plate marinade:

4.5 kg of clear water, 30 g of Chuckle meat powder, 5: 25 g of fresh beef paste, 5 g of Liuhe Valley brand 15 g, 50 g of Haitian oil consumption, 20 g of soy sauce, 60 g of Le Jia soup and about 1000 g of base material. Production: Put all the above seasonings together and boil them in aluminum pot or stainless steel pot. Add the ingredients that need to be pickled, and always keep the fire low, because the base oil will solidify when it is cold. Turn off the fire after eating, and the marinade will become salty after cooking for a long time. You can add some water or reduce the amount when pouring the juice.

Proportion of spice powder at the bottom of the bowl:

Mix 35g of Chuckler meat powder, 70g of Da Qiao chicken essence and 20g of monosodium glutamate evenly.

Finished product production:

6-8 noodles per bowl, marinated soup120g, boiled noodle soup 360g, bowl bottom powder 4-5g, any marinated products, rape, oil wheat or Chinese cabbage, can be adjusted according to local tastes!