Hengli soup noodle soup base to use the local pig's bones slow simmering, seasoned with the left mouth of the fish and other ingredients, simmering with firewood into the old soup base.

Soup base practice

1, the earth dried fish first oven baked incense standby,

2, ham bone, pig bone, pork skin, fresh shrimp head, shrimp shells, ginger and other materials after the first water, wash with water;

3, ready materials into a pot of eighty percent of the water, the first to boil over high heat, and then slow simmering for 3-4 hours, can not be sustained with a large fire or otherwise The soup is cloudy.

Hengli soup noodle practice

1, do the night before the rice soaked, to a night time;

2, the morning will be last night's soaked rice grinding into rice paste;

3, with Pu's flat steamer plate, pouring the rice paste in the steamer plate on the flat;

4, into the steamer to steam a 3-4 minutes can be. Then tear it off and cut it into strips to make a river noodle.

Use a bamboo strainer to scald the white soup noodle from the boiling water, fish it out (until the noodle becomes soft and transparent), add the scalded 3 or 5 bok choy, as well as shredded ginger, chopped green onion, and fish it out into a bowl, and then pour the old broth that has been boiled all night over it, and then lay it with the side dishes according to the requirements. There are beef brisket noodles, pig's feet noodles, and so on.