How is the soup-stock of noodle shop done?

The soup-stock of noodle shop should be done so.

1, prepare data. Earthy chicken makes an appointment with 1500 grams only, pig big bone 1000 grams, spinal 1000 grams, chop 500 grams, pig hoof 500 grams, put in water of haemorrhage of the bubble in clear water. Put in boiler again next, add the water that does not have surfeit material, have scald water, the fish out after 565 minutes puts the waterlogging caused by excessive rainfall after the rub in clear water is washed clean again.

2, prepare sweet laborious material. Violet cardamom seed is 1 gram, arenaceous benevolence 1 gram, flesh cardamom seed is 1 gram, cinnamonic 2 grams, clove 0.5 grams, Chinese prickly ash 5 grams, aniseed is 5 grams, small fennel 1 gram, wood is sweet 1 gram, Bai Zhi 2 grams, 3 Nai ginger of 2 grams, fine, after be being cleaned clean again scald water 67 minutes, load makings bag in.

3, feed material to put bowl in, add the water of 20000 grams, put bag of sweet laborious makings, big baked wheaten cake leaves, small fire boils 4 hours in.

What the specification needs here is, if use Bai Shang, boil with conflagration. If use clear soup, can join 1000 grams chop to become slimy flesh, it is clear soup changeably, if use maize boiling water, can add soya bean to be boiled together to Shang Zhong. The account that saline chicken essence does not add is move in the bowl.

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