The authentic way to make ramen Ingredients: 30 pounds of flour 1. Wash the beef and bones with clean water first, then soak them in water for four hours. Put the beef and bones into a pot of warm water and skim off the foam when it is about to boil.

Add 4 taels of salt, 5 qian of grass fruit, 5 qian of ginger peel and 2 qian of Sichuan peppercorns. Wrap it in gauze to make a seasoning bag. Rinse with clean water to remove the dust. Add it to the pot and simmer on low heat for five hours until cooked. Remove and cool slightly.

Cut into 1cm square cubes.

2. Cut the beef liver into small pieces and cook in another pot until clear and set aside.

Stir-fry cinnamon seeds, pepper, grass fruit and ginger peel over warm fire, dry and grind into powder. Wash and cut radish into slices and cook.

Chop garlic sprouts, green onions, and cut coriander into small sections. Set aside.

3. Skim off the floating oil from the broth, pour the blood water in which the meat is soaked into the boiling broth pot, and after it boils, skim the foam to make it clear. Add various seasoning powders, then pour a little water into the clear beef liver soup, and cook.

Remove the foam, then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed floating 4. Add 30 jins of flour and 18 jins of water and roll out the dough, then knead evenly, add 7 taels of gray water.

Apply clear oil on the work surface, roll the noodles into strips, and pull them into strips weighing five taels. Cover them with a wet strip and pull them into large wide, leek leaves, two thin, mustard, wheat, and one nest of silk noodles and put them in the pot.

, when the noodles are cooked, put them into a bowl, add an appropriate amount of beef soup, radish, diced pork, and floating oil, and pour it on the noodles.

And add appropriate amount of coriander, garlic sprouts, chopped green onion and chili oil according to everyone's taste.