Steps/Methods
Cut the beef into 250 grams of heavy pieces, wash and put into a pot of boiling water, cook until eight mature, add refined salt, soy sauce, and change to a small fire to cook.
Scallions peeled, carrots scraped with a knife, are roasted with a slight fire, put into a cloth bag and tie the mouth, into the eight mature meat pot to cook.
When the meat is cooked, fish out to cool, cut into 3 centimeters wide, 5 centimeters long thin slice. Boiled meat soup with a basket filtered in a large pot, cooled and put into the vinegar essence, monosodium glutamate that is into the cold noodle soup, the weight of the soup is 5000 grams.
Cabbage hit the net old green leaves, cut into 3 cm long smooth silk, add 30 grams of refined salt, 20 grams of chili powder, 30 grams of garlic, ginger 3 grams of mixing well, loaded into the porcelain jar natural fermentation for 2 days, that is, into the salted cabbage.
Pears remove the tip, skin, core, cut into thin slices for use. 30 grams of chili powder, 20 grams of garlic, with a little cold noodle soup into a porridge, that is, into the seasoning sauce.
With 30 grams of lukewarm water to dissolve the soda water, the two kinds of flour stirred well, add 1250 grams of boiling water and become hot noodles.
Press the noodles with a cold noodle maker, put them into a pot of boiling water, cook until the surface appears glossy, then take them out with a large spoon, pass them through cool water, put them into a basket and control the water, then put them into a board, break them into strips about 50 centimeters long, and then put them into a bowl in the shape of a ball.
Put the pickle cap in the bowl, pour 1 spoon of seasoning sauce, add a little meat, 2-3 slices of pear and shredded egg, sprinkle sesame seeds, pour in cold noodle soup and drizzle sesame oil.