Fangcheng Braised Noodles may seem easy to prepare, but getting its true taste is beyond the reach of ordinary people. To know if these are authentic Fangcheng braised noodles, first look at the soup, second at the noodles, and third taste the chili oil.
For the soup, use whole sheep bones or sheep skeletons, place them in a pot of water and simmer over high heat. After two hours, foam will begin to form. Add an old seasoning packet to spice it up. taste. Add the mutton cubes, add the seasoning packets and add the seasonings, bring to the boil over high heat, then simmer over low heat. A few hours later, the house was filled with a sweet aroma, the meat looked rotten like mud, and the soup was as thick as milk. For noodles, choose fine wheat flour, water and noodles, salt andwater, salt is key. Knead the dough into a ball. Knead, knead hard, the dough will be shiny and moist, and the gluten will be as strong as glue. Cover the pressure plate with a damp cloth. Get up, sit quietly, divide the dough into about one or two pieces of dough each, roll it out into oval pieces, and apply a layer of finely ground sesame oil on both sides to prevent sticking. Each piece will be bright and white, and. stacked neatly. Put it on the plate for later use. This is the method of making noodles, which has three words: soft, hard and light. Chili oil, the best seasoning for Fangcheng braised noodles, is just like MSG in cooking. To make chili oil, you need to use mutton fat and small red-tipped chili peppers produced in Fangcheng.