500g of flour (high gluten), 2.5g of ramen (or flour gluten enhancer), 8g of salt and 250g of water.

The board surface can be cut into wide strips, thin strips and other noodles with a slicing machine.

Chinese herbal medicine spice ratio:

Ingredients: 4 grams of Dahongpao Zanthoxylum bungeanum, 2 grams of clove, 4 grams of fragrant leaves, 8 grams of cumin, 5 grams of fennel, 6 grams of Senecio scandens and 4 grams of red rice.

Staranise: 5g of star anise, 4g of cinnamon, 5g of Amomum tsaoko, 5g of nutmeg, 6g of Alpinia officinarum, 3g of cardamom, 3g of Amomum villosum, 3g of Amomum cardamom, 5g of fragrant sand, 2g of Radix Aucklandiae, 2g of Radix Angelicae Dahuricae, 4g of gardenia rubra, 4g of Biba, 3g of Rhizoma Kaempferiae, 3g of areca nut tablets, and the above minor ingredients and star ingredients are soaked in warm water of 50 degrees for about 20 minutes respectively.

Ingredients: 250g of chicken oil, 750g of Muge brand hot pot butter and 500g of salad oil; 30g of onion leaves, 40g of onion, and Chinese herbal medicine scraps; 50 grams of Chinese herbal aniseed and ginger slices; 300g of bullet pepper, soaked in warm water; 400 grams of diced beef; 50g of garlic cloves and scallion segments; 50g of tomato sauce, 50g of Limin garlic pepper (special for barbecue) and 50g of Hong Jiu Jiuchafing dish bottom material; 0/50g salt/kloc-,50g cumin powder, 50g monosodium glutamate.

Making steps of bottom material:

Add 250g of chicken oil, 750g of Muge brand chafing dish butter and 500g of salad oil into the pot, stir-fry 30g of onion leaves, 40g of onion and small Chinese herbal medicine ingredients under medium heat until the onion turns brown, take them out and discard them, add 50g of Chinese herbal medicine ingredients and ginger slices, stir-fry until the water evaporates completely, then add 300g of bullet pepper, and stir-fry until the water in the pepper evaporates to 80%, then add 400g of diced beef. Deep-fry the chilies until there is no water evaporation, then add 50g of garlic cloves and 50g of tomato sauce, 50g of Limin garlic chilies (special for barbecue) and 50g of Hong Jiu Jiuchafing dish bottom material, and turn off the fire until the chilies are slightly discolored and the water evaporates, then add 50g of salt150g, 50g of cumin powder and 50g of monosodium glutamate, mix well, cool and mix well before use.

Halogen products:

Eggs, bean curd skin, Four Joy Meetballs, ham sausage, pork belly (you need to blanch with water to remove blood foam first, then cook with clear water and marinate with a knife instead), bean curd and so on.

Plate marinade:

4.5 kg of clear water, 30 g of Chukele meat powder, 5: 25 g of fresh beef ointment, one drop of Liuhegu brand incense 15 g, 50 g of Haitian oil consumption, 20 g of soy sauce, 60 g of Jiale soup, and about 0/000 g of base material. Production: Put all the above seasonings together and boil them in a aluminum pot or stainless steel pot. Add the ingredients that need to be marinated, and always keep the fire low, because the base oil will solidify when it is cold. Turn off the fire after the rice mouth, and the marinade will become salty after boiling for a long time. You can add some water or reduce the amount when pouring the juice.

Proportion of spice powder at the bottom of the bowl:

35 grams of Chukele meat powder, 70 grams of Daqiao chicken essence and 20 grams of monosodium glutamate are mixed well.

Finished product production:

Each bowl has 6-8 sides,120g of marinated soup, 360g of boiled noodle soup and 4-5g of bowl bottom powder. Add any marinated products as required, and appropriate amount of rape, oil wheat or Chinese cabbage can be adjusted according to local tastes!