CH 8

Some lamb bones were bought. Add secret seasonings, and boil them for three hours. The bones had turned white from cooking, while the soup was mellow and fragrant. At this time, add water to the flour. Once kneaded into a dough, add water and keep kneading continuously to wash out the gluten. The excess water from washing out was poured into the bone soup. Following this, add radish, bean curd, vermicelli, spinach, etc. Finally put the kneaded gluten into the pot. Bring it to a boil on high heat. Small heat to make the soup thicker. A big pot of hot and spicy soup was completed.