The key to making soup is:
1, seasoning powder is the key to beef noodle soup.
2. In order to ensure that the color of the soup is crystal clear, the fire must not be large during the simmering process, and it must be simmered with a small fire, so that the soup will not be cooked. When cooking, be sure to clean the floating foam in the soup and rinse the blood of the meat and bones.
3, pay attention to seasoning powder can not be put into bone soup too early, because there are many colored spices in seasoning powder, such as star anise, dried tangerine peel and so on. And the soup will turn black after a long time; You can't put people in Lamian Noodles as seasoning. The seasoning powder should be seasoned with boiling water before adding it to the soup. According to the general business process of Lanzhou local ramen restaurant, you can mix it twice in the soup pot and keep it warm with a small fire. Moreover, it is best not to cook the seasoning powder, because after cooking for a long time, the flavor of spices will evaporate with water and the soup will turn black. Generally, the seasoning powder is put into the bone soup half an hour before the market opens, so that the flavor of the seasoning can be dissolved into the soup without volatilizing the flavor.