Step 1, wash beef and beef bones, soak them in clear water for 4 hours, take them out (blood is reserved for soup), put them in a warm water pot, boil them with strong fire, skim off the floating foam, add refined salt, tsaoko, ginger, pepper, etc., stew them with low fire for about 5 hours, take them out and cool them when they are cooked, and cut the beef into cubes 1 cm square. Beef liver is also seasoned to make soup for later use.

Step 2: Skim off the floating foam and oil in the meat and bone soup, add the blood soaked in the meat, boil it with high fire, skim off the floating foam, add beef liver soup and seasoning bag, add a little water to boil it, add refined salt, pepper, monosodium glutamate and radish slices, and simmer it with low fire.

Step 3. Take a proper amount of refined flour, add clear water, mix it into a flocculent shape, then add penghui water and knead it evenly. After baking, pick it into a 250-gram dose, put it on the greased chopping board, and cover it with a wet cloth. Stretch the flour into noodles when you are about to go to the pot.

Step 4. After the noodles are cooked, fish them into a bowl, pour the broth, sprinkle with diced meat, coriander and garlic sprouts, and pour with Chili oil, which is the beef noodles with clear soup.