Pork: Two kinds, the thin one is three times as fat, the thin one is ground into large pieces, and the fat one is the smallest piece. Pour salad oil into the pot, add fat, dry and take out. Don't put too much "fragrant leaves, pepper, aniseed, white nutmeg, cardamom, fragrant fruit …" in the oil pan. The smaller the fire, the better the fragrance. Take it out and put some bean paste in the oil pan. Stir-fry until the oil inside turns red and the pot is full of red bubbles. Practice lean meat to a certain procedure. Then add a certain proportion of fresh ginger foam, onion foam and garlic foam, in the order of ginger, onion and garlic. Stir-fry each one for a few seconds Add cooking wine, soy sauce, soy sauce, etc. After frying. There is also a little vinegar and monosodium glutamate, stir-fry for a while. Put the broth. The amount is three times that of meat. When the fire boils, turn it down and the oil in the soup will float slightly. At this time, the salty taste of soup should not be too salty. At this time, the main thing is to give the meat a taste.

/kloc-after 0/5 minutes, change to medium heat and put a special proportion of spices in the pot for the first time, so people can't walk away. About two minutes, stir the steam of the soup by hand, and take it out after it smells. Continue to put two packets, then take out a little with a spoon, taste it, take out the packet after smelling the fragrance, and then put other seasonings. Keep the fire low for about four hours.

Focus: pork noodles, beef noodles, vegetarian noodles. There are also ingredients for eggs, dried tofu, braised pork and meatballs. Choose a good brand; Seasoning should be savory; Heat it and add different seasonings.