1. First, remove scales, gills and viscera from crucian carp, wash and drain, heat the pan, add the well-done lard, and when it is 80% ripe, fry the fish in two batches without scorching spots. In addition, wash the eel bones and put them in a pot, and fry them thoroughly with a small amount.

2. Put clean water 17.5 kg (well water or alkaline water is not allowed) in the pot, foam when boiling, then pour the fried crucian carp and eel bones into the pot, add 250 grams of cooked lard to fry the fish after the soup turns white, burn it thoroughly, and then wash the fish residue with a snail to become the first white soup.

3. Pour all the surviving fish bones into an iron pan, first dry them with slow fire, then mix three times of white soup, add shrimp, Shao wine and ginger onion, and filter them with a fine soup sieve.

4. Knead the flour with water into dough (the dough is slightly hard, so you can put less water in summer and more water in other seasons), and cut it into fine noodles with a fine knife (sliced with 108 teeth).

5. Don't stir the noodles after they are put into the pot. When they float naturally from the bottom of the pot, take them out and rinse them with cold water, then take them out after re-blanching.

6. Put 7.5g of cooked lard, 0g of white soy sauce15g, and a little green garlic into a bowl, scoop in noodles, and scoop in boiling fish soup.