The method of cooking hot and sour noodle soup is as follows:

1． Chicken bones 500g

2. Raw chives 50g

3． Ginger slices 10g

4. Garlic 50g

5. 50g carrots

7. 50g white radish

8. Onion 50g

9. peppercorns 50g

10． water 3kg

11, seasoning liquor 100ml

12, chicken powder 10g

13, sugar 20 grams

Fresh stock making process

1． Wash the chicken bones, especially the internal organs stuck to the skeleton, boil them in hot water for five minutes, filter and remove.

2. Bring 3 kilograms of water to a boil, add chicken bones and simmer over low heat, remove impurities and foam, cover the pot and cook for one and a half minutes.

3． Add all seasoning ingredients and cook for another 30 minutes. Remove all ingredients and add water to make up if not enough.

4. Boil for another 10 minutes and filter to complete