Main ingredients: 500 grams of alkaline water noodles, 500 grams of pork bones, 250 grams of fresh pork liver, 250 grams of shaved fungus (about 60 grams)

Seasoning auxiliary materials: 1 gram of pepper, monosodium glutamate (MSG), 25 grams of green onion, salt

Soup seasoning auxiliaries: 260 grams of cooked lard, 50 grams of soy sauce,, 20 grams of starch

Seasoning auxiliaries: 260 grams of cooked pork lard, 50 grams of soy sauce, 20 grams of cornstarch

1. Wash the pig liver into thin slices into a bowl, add starch and mix well sizing. Put the pork bone into the sand pot, add water and simmer on the fire for 2 hours, cook into milky white soup.

2. Take 5 soup bowls, put 10 grams of cooked lard, refined salt, monosodium glutamate, pepper, scallions and other seasonings, respectively, poured into half a bowl of boiling bone broth.

3. pot on a high flame, add water to boil, put the noodles cooked into 5 bowls.

4. Add 250 grams of cooked lard to the pot, place it on a high flame and heat until it reaches 70 percent, then add the liver and pour it into a colander to drain the oil.

5. The original pot on high heat, put the oil liver, add 100 grams of bone broth, fungus, soy sauce boiling, thickened with wet starch, served in 5 bowls of noodles on the ready.

Note:

1. Pork liver slices should be starch mixing sizing, in order to slip the oil crispy;

2. Cooking noodles should be shaken loose into the pot of boiling water, and constantly stirring with chopsticks, after boiling to add a small amount of cold water to cook until cooked.