1, dough, the dough is a little bit Microsoft, and the most important point is to put salt in the dough; Live once every half hour, just live three or four times a day, and wake up for at least three hours, so prepare to eat at night, and be sure to mix noodles in the morning, otherwise the noodles will be weak;

2, beef with bones, or mutton stew, only ginger is put in the soup, not even salt;

3. After the meat stew is almost rotten, remove the meat, remove the bones, remove the fat and continue to stew in the pot.

4, prepare coriander, chopped green onion, shredded tofu skin, kelp silk, some people like to eat vegetables can prepare some spinach.

5. Half an hour before starting to do it, write all the noodles into strips two centimeters wide, grease both sides, and wake up for another half an hour;

6. Open the long surface and pull it longer and longer;

7. Cook in a pot. When the noodles are cooked, put kelp and spinach together and cook;

8. Prepare a large bowl, put in the cut meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate, and pepper (you must fry yourself with a lot of Chili oil to taste good), put the cooked noodles in, and then pour the stew soup;

A bowl of delicious Huimian Noodles is finished.

Huimian Noodles is a staple food, and it is the favorite of Henan people. As we all know, singing opera, Huimian Noodles soup and soup must have their own characteristics.

Boil mutton soup (the dosage of raw materials is 50 bowls).

Ingredients: mutton 3000g, sheep skeleton 6000g, sheep oil 750g, ginger100g, scallion 250g, pepper10g, star anise15g, cinnamon 5g, fennel 5g, Amomum tsaoko 5g, galangal 5g, clove 2g, refined salt and cooking wine respectively.

Method:

1. Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, soak it in clear water for about 1 hour, and then take it out; Wash sheep oil and cut into dices; Ginger is broken; Green onions are tied; Wrapping Zanthoxylum bungeanum, Illicium verum, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make spice bag.

2. Put the sheep skeleton in a stainless steel barrel, add about 60kg of clean water, boil it with high fire, skim off the floating foam, then add diced sheep oil, ginger and scallion, pour cooking wine, cook it with medium fire for about 2 hours, then put it in a spice bag (hold it down with the sheep skeleton), continue cooking for about 1 hour until the fragrance overflows, then add the mutton pieces and cook it with low fire for about 5 hours. 1? 7 When it is soft, add the salt, remove the mutton and let it cool, and skim off the oil slick on the noodle soup (for use) to make mutton soup (at this time, there are about 45 kilograms of soup left in the barrel).

Note: When cooking mutton soup, chicken skeleton can also be added to the soup to increase the flavor of the soup.