Cooking Steps

1. 

   Step1:Tang di-1, 2 grass fruits, 3 fragrant leaves, 3 cinnamon. 4 Chennai. A small pinch of fennel and pepper. Put in gauze bag and seal. Make spice bag. 2. Soak the beef tendon meat in water for four hours. Put it in a clear water pot with the beef bone stick and half of the local chicken. Boil it. Discard the floating powder. Put in the ginger, salt, white pepper and spice bag. Cover with the small fire to hang the soup for 23 hours. Take out the beef bones and chicken and discard them. Slice the beef tendon and meat in a cool way. Add some salt at last. Finish with high soup.

2. 

   Step2:Noodles-1. Pour the pomade (or salt) into 30 ℃ warm water and dissolve it. Pour it into heshangtou flour and stir it into floccules. Then put it on the chopping board and knead it fully. When the dough becomes hard, put a little water into it and knead it hard with your fist until it is soft and hard and smooth.

3. 

   Step3:Noodles-2. Oil the top and bottom sides of the dough. Put it in a container. Cover the dough with plastic wrap and wake up for 12 hours.

4. 

   Step4:Noodles-3. Cut the wake-up dough into thin strips. Hold both ends of the dough with both hands respectively and swing it up and down until the noodles reach the ideal thickness.

5. 

   Step5:Boiled noodles-1. Put the noodles into the boiling water pot. Add a little cold water after boiling. Bring out the noodles after boiling again.

6. 

   Step6:Cook noodles-2. Pour in the beef broth. Put the beef slices on the yard. Blanch the boiled radish slices. Sprinkle a large amount of coriander and garlic seedlings. Sprinkle a tablespoon of homemade oil with horseradish. Finish.

7. 

   Step7:With a bowl of egg mas