25 grams of star anise, 20 grams of peppercorns, 15 grams each of fennel, cinnamon, and amomum villosum, 10 grams each of prunella vulgaris, three naphthas, and white kumquat, 5 grams each of nutmeg, lilac, and carnation. Pack the above condiments.

Put it into a tea bag, tie and seal the bag tightly to make a spice bag.

Mash 300 grams of old rock sugar, add it to the pot with vegetable oil, and stir-fry over low heat until it turns into dark red sugar color.

Put 5000 grams of bone broth in the pot, wash 100 grams of ginger slices and 150 grams of bearded shallots, break the ginger and tie the green onions, put them into the soup, add the spice bag, cook slowly over low heat for 1 hour, and put

Add 350 grams of edible salt and sugar, and after cooling down, add 15 grams of chicken essence to fully dissolve.

Heat the cooking oil in a pot until it is 40% hot. Add all the raw materials and fry them over medium-low heat until they turn yellow and shriveled. Be careful not to burn them.

It is best to make this spice oil once a week, use a little each time when making sauce, and just use it up as soon as possible.

Put a little more spice oil into the pot to stir-fry the bean paste.

Heat the oil and stir-fry the bean paste and spareribs sauce. Add dark soy sauce and sugar and stir-fry again. Add water all at once. Bring to a boil and simmer over low heat for more than 30 minutes. After reaching the desired consistency, add in

Just simmer the onion, ginger and garlic for a few minutes.

When cooking, be careful to avoid sticking to the bottom.

100% pure sesame paste, the key to hot dry noodles.

The sesame seeds are used from Huangpi to Wuhan Xinzhou. After frying, they are cold ground with a stone mill at low speed.

The pure finely ground sesame oil produced and processed according to the water generation method, due to the ultra-low temperature processing technology, preserves the aroma of white sesame seeds to the maximum extent, and the fragrance lasts extremely long.

The seasoning prepared with peanut butter and ground sesame oil in a ratio of 6 liang to 4 liang is the first important technical stage in making traditional hot-dry noodles.

Cut fresh carrots into strips, pickle them with salt, light soy sauce, five-spice powder, etc., drain out the water, and dry them briefly.

A classic bowl of hot dry noodles also requires rice vinegar, light soy sauce (dark soy sauce), chili oil, chicken essence, white pepper, white sugar, and a total of 10 kinds of condiments.

Fry the sesame seeds, grind them into powder, add appropriate amount of olive oil, a small amount of salt, sugar, and adjust the oil to thicken. When eating, add two tablespoons of boiling water. When frying the noodles, add light soy sauce and sesame oil sour cowpeas.

Diced radish, chopped green onion, and garlic seeds. The personal home version does not contain chicken essence or MSG.

Add some oil to the pot and turn it into sugar-colored soybean paste. Stir-fry evenly. Add straw mushrooms and dark soy sauce and stir-fry evenly. Add boiling water and cook over low heat for 30 minutes. Just add a small amount of MSG seasoning before turning off the heat.