1Wash the chopped beef bones and boil them in a cold water pot. After the water boils, remove any blood foam (usually skimmed 3-4 times).

2Pour the bone soup into the soup pot, add sliced ginger and scallions, add a few drops of vinegar, and simmer until the soup turns thick.

3In the stewed bone soup, add 5 grams of Anji beef powder and 2 grams of Anji fresh chicken essence for every 500 grams.

4Boil 300 grams of noodles in boiling water, drain the water, and pour into a bowl.

5 Pour the marinated beef chunks and bone soup into the noodles, and finally sprinkle with cilantro.