1. Boil the bottom of beef soup: cut the beef into fist-sized pieces, take it out with flying water, rinse it clean, reheat the pot, add beef, add all seasonings except salt, simmer slowly with chopsticks until the beef can penetrate, add appropriate amount of salt, stew for 10 minute, turn off the fire and naturally cool it, then transfer it to the refrigerator for storage and use when eating.

Making Handmade Noodles: Add a spoonful of salt to flour and appropriate amount of cold water to make dough with hardness similar to that of jiaozi noodles. Cover with a damp cloth and wake up for half an hour. After half an hour, take the dough and cut it into long strips. Each strip is coated with an appropriate amount of cooking oil and rubbed into a finger-thick strip. Stay awake for 20 minutes. When you wake up, take one and shake it gently at both ends. If the surface is too hard, you can use the rubbing method. Don't pull hard to avoid damage.

Lamian Noodles is cooked in water.

Dice a piece of cooked beef, add a proper amount of broth, cook the noodles, take them out and put them in the broth, and add chopped green onion, vinegar or Chili oil according to your personal taste.