1. Cut off the beef bones, cut the beef into large pieces, remove the internal organs and wash the chicken, blanch the water in a pot under cold water, add another pot with water, turn the pot to a low heat for 2 hours, slow stew the beef is crispy. ,
2. Add salt to the flour, reduce the cold water and homogenize the noodles to be as soft and hard as the dumpling noodles. Add water evenly to the ramen noodles to make the dough plastic and form a uniform noodle.
3. Use the row-drawing method to pull the noodles into uniform thickness.
4. The pot floats under the water and it will be cooked as soon as it is boiled.
5. Cut it up in advance and set aside,
6. Put the noodles into the bowl first
7. The beef broth is well-tuned and poured while it’s hot, and the spicy ones are topped with chili oil.
The beef broth must be boiled on high heat and turned to low heat to make a clear soup, and the noodles must be evenly added to the noodles in batches. It is important to master the dosage.