How to make the kind of noodle soup in a noodle restaurant?

Ingredients: Beef? 25000g, beef hind leg bone? 10000g

Method/steps

1. Wrap the peppercorns, San, Gan, Cumin, Chen, Gui, Cao, Ding, Old and Green Onions in a cloth bag to make a braised bun.

2. Cut the green onion into sections and cut the beef into 5x3 cm pieces.

3. Boil beef and beef bones in boiling water for 2 minutes and remove.

4. Pour the butter into a hot pan, fry over low heat until golden brown, and remove the oil residue.

5. Add star anise and scallions to butter and sauté until fragrant, add black soybean and soybean and cook for five minutes and set aside.

6. Bring 100kg of water to a boil, braise the buns and seasonings and bring to a boil to remove impurities and foam, cover the pot and simmer for one and a half minutes.

7. Remove the beef and cook for another 30 minutes. Remove all the spices and weigh it to see if it is enough to weigh 100 kilograms. Add water to make up if it is not enough.

8. Boil for another 10 minutes and filter to complete the beef stock.

Precautions

To keep the soup clear when cooking, you must pay attention to the fact that the water must be boiled before adding the soup stock.

The temperature during the cooking process does not need to be too high. If there are any impurities on top, keep removing them and filter them after cooking.