Making noodles is a very spectacular scene. When there are many guests, about ten kilograms of noodles will be cooked in one pot. The master chef first adds the cooked mutton broth to the pot of noodles, and then starts to cook the noodles after the soup is boiled.

Pull more than a hundred braised noodle cakes into the pot. After the noodles are put into the pot, while the noodles are cooking, the master chef places thirty or forty large bowls on the pot table. The bowls are of different sizes according to the portions they hold.

The bowl can hold half a catty of noodles. The small bowl is also a large bowl that is rarely used in ordinary households. Put the seasonings and mutton dumplings in the bowl. Everything is ready. The noodles are just cooked. Put the vegetables in the pot and cook for a while.

The master started to serve the noodles. He had a ladle in his left hand and a spatula in his right hand. Due to the fumigation of the heat, he was serving the noodles quickly while sighing. It looked like the most touching scene in the noodle shop. The master served the noodles accurately according to the portion.

Okay, then put the coriander, garlic sprouts, and pour some ground oil. You can see green coriander, white garlic sprouts, red pepper, and a little yellow ground sesame oil in the bowl, which will whet your appetite at once.

There is no waiter in the noodle restaurant to serve the noodles, so when the noodles are about to be cooked, the stove is already full of customers holding chopsticks and being greedy for the aroma of the noodles. They bring the noodles to the table. The real old man

Guests are not in a hurry to use chopsticks to stir the noodles in the bowl. Instead, they first smell the fragrance of the full bowl, then take a few sips of the fragrant mutton soup, then use chopsticks to stir the noodles in the bowl, pick up the noodles and put them into their mouths.

Suck it up and eat it. If you like chili peppers, you will also add special chili peppers. This special chili pepper is also indispensable in Fangcheng Braised Noodles. It is made by frying mutton in oil and adding chili noodles. It tastes unique.

Paired with the taste of braised noodles, the taste is really incomparable. Even if everyone is sweating profusely from the spicy food, they are not aware of it. The word "Guo Yin" is the most suitable to describe it. In a noodle shop with more than 100 square meters,

The guests all leaned their heads on the bowls and made a slurping sound, which was very spectacular. At this time, the diners were even serving the county magistrate and did not change the braised noodles in front of them.

The soil and water support a person, and each person creates a special dish. According to many people who open braised noodle restaurants in other places, the braised noodles made with the same process are always not as authentic as those in their hometown because there is less water in Fangcheng.

The taste of Fangcheng Braised Noodles is as honest and honest as the people of Fangcheng.

Fangcheng Braised Noodles may seem easy to make, but achieving the true taste is beyond the reach of ordinary people.

To tell whether it is authentic Fangcheng Braised Noodles, first look at the soup, secondly look at the noodles, and thirdly taste the chili oil.

For the soup, use sheep bones or whole sheep skeletons, put them into a pot of water and simmer over high heat. After two hours, foam will form. After skimming, put in an old seasoning bag to enhance the flavor.

Remove the mutton pieces and add a new seasoning bag to taste.

The main seasonings include: anise, pepper, ginger, pepper, etc.

The cover is tight, and the fire is overflowing, making a bang bang sound.

After that, simmer it.

A few hours later, the house was filled with a mellow aroma, the meat looked rotten like mud, and the soup was as thick as milk.

For noodles, choose fine wheat flour, water and noodles, salt and water, salt is the key.

Knead the dough into a ball.

Knead, knead hard until the dough is shiny and moist, and the gluten is as strong as glue.

Cover the pressure plate with a damp cloth.

When the dough is soft, divide the dough into about one or two pieces each, roll it into an oval shape, apply a layer of finely ground sesame oil on both sides to prevent sticking, each one will be shiny and white, stack them neatly on the plate, and

Reserve it.

——This is the method of making noodles, which has three words: soft, tough, and light.

For noodles, choose fine wheat flour, water and noodles, salt and water, salt is the key.

Knead the dough into a ball.

Knead, knead hard, the dough will be shiny and moist, and the gluten will be as strong as glue.

Cover the pressure plate with a damp cloth.

Get up, sit quietly, divide the dough into about one or two dough pieces each, roll it out into an oval shape, and apply a layer of finely ground sesame oil on both sides to prevent adhesion. Each piece will be shiny and white, and stacked neatly.

Put it on the plate for later use.

This is the method of making noodles, which has three words: soft, tough, and light.

Chili oil, the finest seasoning for Fangcheng Braised Noodles, is just like MSG in cooking.

To make chili oil, mutton fat and small red-tipped chili peppers produced in Fangcheng must be used.

Put the chili and a little Sichuan peppercorns into the boiling oil.

Judging from its color, the pepper should be dark yellow, not too dark in color, and the aroma is overflowing. Take it out, let it cool, mash it, and add it to the melted mutton oil.

——This is how to make chili oil.

There are three characters for making chili oil: numbing, spicy and fragrant.

Putting the noodles into the pot is a key technical link in making braised noodles. Generally, only a master at the helm can stand under the pot.

When the next film was taken, the master at the helm was like an art performer. He was very brave in his skills. He lifted up the palm-sized piece of dough with both hands, opened his arms, pulled it once, dropped it twice, pulled it three times, and tore it four times. His arms flipped up and down, left and right, and the long

The dough pieces were flying and dancing in my arms, which was dizzying. It immediately became a piece of dough that was as wide as a finger and as thin as paper, and was more than ten feet long.

Before the meal reaches your mouth, your eyes will be full first.

Pour the noodles into the mutton soup and add some green vegetables to the pot, depending on the season.

Spinach is best in winter, and pak choi in summer.

Roll twice and it will be cooked.

Place a Shanghai bowl, add mutton sautee, add a little MSG, add a little mutton soup, scoop in the noodles, add garlic sprouts, coriander (commonly known as coriander), and bright red chili oil, the white ones will be bluish-white, and the red ones will be bright.

Red, it is truly a unique delicacy in China.