Put the beef and cattle bone stick washed with water, then soak in water for 4 hours, remove and cut chunks of beef and cattle bones together, filled with stainless steel barrels water, fire, to be boiled when skim, white radish peeled, cut into chunks into the soup, add ginger block, salt, monosodium glutamate, simmer for 2 hours until the beef is cooked, remove and cool slightly, diced by.
The beef rod continued to burn out for 3 hours. Before the meal, boil the broth and float the foam. Let Tang Chengqing go down to the ramen, put in the seasoning powder about 30 grams, boil it, continue to fight the floating foam, then add the cooked radish slices.
After meal, the customer will be after the fish cooked into the bowl, pour beef broth, radish slices in the noodles, beef, coriander and according to each customer's taste with the amount at the end of, garlic at the end, scallion and chili pepper, broth, noodles delicious clear the bar soft, tasty, rich nutrition.
In order to ensure the soup color is clear, in the process of baking fire must not be large, small fire boil, can't let Tang Dagun, be sure to boil soup floating foam to clean blood, flesh and bones to clean bleaching.
The above is the knowledge that Xiao Bian tells you. We have strict working attitude and skilled working skills. We will ensure that tasks are done accurately and efficiently.