1. Mix the dough slightly, and most importantly, 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 bone, or mutton stew, only ginger is put in the soup, not even salt;

3. After the meat stew is almost rotten, take out the meat, remove the bones, remove the fat and continue to put it back into the pot for stew

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

5. Half an hour before cooking, write all the noodles into strips two centimeters wide, oil them on both sides, and wake up for another half an hour;

6. Open the long surface, and the longer it is pulled;

7. Cook in a pot. When the dough is cooked, put kelp and spinach together and cook.

8. Prepare a big bowl, add the chopped meat, coriander, shredded bean curd 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, the opera cavity, Huimian Noodles soup and soup must have their own characteristics.

Boil mutton soup (in which the amount of raw materials is 5 bowls).

raw materials: 3g mutton skeleton 6g mutton oil 75g ginger 1g scallion 25g pepper 1g star anise 15g tri-dried cinnamon 5g fennel 5g tsaoko 5g galangal 5g clove 2g salt and cooking wine

Method:

1. Cut the mutton into large pieces, wash them with clear water together with the mutton skeleton, and then put them in. 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 6kg of clean water, boil it with high fire, skim off the floating foam, then add diced sheep oil, ginger and green onions, pour cooking wine, cook it with medium fire for about 2 hours, then put in the 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. When it is soft, add salt, take out 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.