Noodle shop soup recipe:

1. Seasoning recipe when cooking meat

20% dried ginger slices, 18% pepper, 12% cumin, grass 10% each of fruit and cinnamon, 9% pepper, 5% nutmeg and galangal, 4% each of galangal and lemongrass, and 3% pepper. The proportion of boiled meat and soup is about 0.5-0.7%.

2. The ratio of soup ingredients

Dry ginger powder 28%, Sichuan pepper powder 25%, pepper 20%, grass fruit powder 15%, cinnamon powder 12%. The ratio of soup ingredients to soup is about 0.3-0.4%.

3. Traditional soup base formula

Ingredients: 1 native chicken and 1 native duck each (hen), weight controlled within 3 kilograms, pig bones (or pig heads) Bone) 20 pounds.

Ingredients and accessories: 2 pounds of ginger, 2 pounds of green onions, 1 pound of silver carp, 2 taels of cooking wine, 5 grams of white pepper, and 5 taels of lard.

Tips for cooking noodles in a pot

1. There should be enough water for cooking noodles: the water should be more but not less, as less water will make the noodles sticky.

2. Serve noodles for one person at a time: Keep the noodles from sticking together and lower the temperature suddenly.

3. Noodles can be made only after the water is boiled: Noodles can be quickly shaped and have a good elasticity after the water is boiled.

4. Stir the noodles quickly a few times: The first step below is to stir the noodles quickly a few times to avoid disconnection.

5. The water surface must only maintain a small roll: a small roll on the water surface has buoyancy, while a large roll will cause the surface to collide and become sticky.

6. Filter out the water after picking it up: Boil it for nine minutes and pick it up for 3-4 seconds to avoid overheating and increase elasticity.