2, soup bone soaked in water rinsing about half a clock, the bloody water out of the immersion needs to be replaced several times after the water; fish noodles rinsed with water and soaked for about half a clock standby;
3, ginger peeled and cut thick slices of pat loose standby; garlic cloves peeled, green garlic washed and sub-garlic white garlic leaves were cut diagonally into segments standby;
4, sauté pan is hot, under the lard 1 tablespoons of lard, the oil will be hot after the ginger slices, Garlic cloves into the pot over low heat to stir incense;
5, soup bones after water control poured into the pot and stir-fried, meat color white slightly contracted, the pot sprayed a little cooking wine stir-fried until the water vapor is dry, the pot to add a little sugar stir-fried evenly, and then add 1 teaspoon of refined salt, stir-fried to the soup bones after the surface layer of incense, the pot of a one-time addition of water to cook on high heat, the floating fat foam skimmed off;
6, will be the frying pan with the materials and soup together Pour into a large earthen bowl, on the stove fire to simmer over medium-low heat, during which attention to repeatedly skim the floating foam;
7, simmering to about 1 and a half minutes later, will soak the fish noodles control water poured into the garlic white section into the pot, continue to simmer and cook the fish noodles cooked soft through the taste (about half a clock), seasoning the right amount of salt, pepper a little, sprinkle garlic leaves, pot stirring can be removed from the fire, directly on the bowl to the table to eat while hot.