Ingredients (for 200 bowls):

Boil20 kilograms of flour20 kilograms of wheat flour for live useThree kilograms of white carp3 kilograms of shrimp seeds, 50 grams of eel bones, 1 kilogram of pork lardSoy sauce3 kilograms of shrimp seeds, 50 grams of eel bones, 1 kilogram of pig fatWhite pepper powder25 gramsGinger50 grams of cooking wine, 50 grams of green onion, 100 grams of gingerGreen onions400 grams of maturedPork lard2.5 kilograms

Preparation method:

First, remove the scales and gills from the carp, clean and wash them, dry them thoroughly, heat a pot, add cooked pork lard, cook until it is eight mature, then fry the fish in batches until crispy without any burnt spots.Clean the eel bones, then add them to the pot and stir-fry with a little oil.

In another pot, place 17.5 kilograms of water (do not use well water or alkaline water), bring it to a boil and remove the foam floating on the surface, then add the fried carp and eel bones together, cook until the broth turns white, add 250 grams of cooked pork lard.Fry the fishof its original oil, continue boilingwith fire until fully cooked, strain through a sieve to remove the clear fish residue, this becomes the first portion of white broth.through, then strain to remove fish residue, making the first clear broth.

Pour all the used fish bones back into an iron pot, dry over low heat, then add three portions of white broth mixed together, put in shrimp seeds, cooking wine, ginger, and green onions, cook until well-infused, strain through a fine sieve to make it clear.

3. Knead the flour with water to form a dough (the dough should be slightly hard; reduce water slightly in summer, increase in other seasons), use a fine knife (108-tooth slice) to cut into thin noodles.Flourmix with water to form a dough (the dough should be slightly hard; use less water in summer and more in other seasons), cut into thin slices using a 108-tooth slicing knife.Noodles.

4. Boil the noodles in hot water, do not stir them; once they rise naturally from the bottom of the pot, remove them and wash with cold water before re-boiling and removing again.

In each bowl, add 7.5 grams of pork lard, 15 grams of white soy sauce, and a few green onion flowers, then place the noodles, pour in boiling fish broth.Fish broth15 grams of salt and some green garlic flowers, scoop onto the noodles, pour over boiling broth.Boiling fish brothThis completes the preparation.

Product features: The soup is thick and milky, droplets form like pearls, rich in nutrition, light and pleasant to taste.