ingredients of Lanzhou Lamian Noodles soup: appropriate amount of beef bones, appropriate amount of beef liver, appropriate amount of fat chicken, appropriate amount of green radish, appropriate amount of clear oil, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of fragrant garlic, appropriate amount of chili pepper oil

Practice:

1. Wash beef and beef bones with clear water first, and then soak them in water for four hours;

2. Cut the beef, put it in a warm water pot with beef bones and fat chicken, skim off the floating foam when it is about to open, add seasoning, ginger skin and salt, put it in the pot, stew for 4 hours with low fire, then cook it, take it out and cool it and cut it into cubes for later use;

3. Cut the beef liver into small pieces, put it in another pot and cook it, then clarify it for later use. Wash the radish, cut it into pieces and cook it, and mince the garlic sprout and the fragrant garlic for later use.

4. Skim the broth, pour the blood soaked in meat into the boiled meat soup pot, skim the foam after boiling, and add seasoning powder. The seasoning can be determined according to different eating habits in the north and south;

5. Pour a little water into the clear beef liver soup, boil it to remove foam, and then add salt, monosodium glutamate, cooked radish slices, skimmed oil and scallion oil.