1, first of all, the beef and beef bones washed with water, and then soaked in water for 4 hours, fished out of the beef cut into large pieces, with beef bones into the stainless steel bucket with water, on the fire, to be open pot skimming foam, will be peeled, cut into large pieces of white carrots into the soup, into the ginger block, salt, monosodium glutamate (MSG), stewed on low heat for 2 hours until the beef is cooked through, fished out a little cooled, cut into dices for standby.

2, beef bones continue to simmer for 3 hours without fishing.

3, before the meal, the broth boiled, skimmed off the froth, so that the soup clarified, down into the ramen, into the seasoning powder about 30 grams of boiling, continue to beat off the froth, and then add the cooked radish slices.

4, to start the meal, the customer will order the cooked noodles into the bowl, pouring beef broth, radish slices in the noodles, and according to the taste of each customer plus the appropriate amount of beef diced, coriander, garlic, small onions and chili peppers, and so on, the broth is clear and fresh, the noodles tendons, soft, tasty, nutritious.