1. Wash the red noodle and soak it in clear water; wash and chop the garlic, fry it in the oil pan until it is golden yellow, then remove and drain the grease, i.e. garlic crispy. Mix material B into Taibai powder water for standby.
2. Knead and wash the large intestine upside down with flour, stew it with water, onion, ginger, star anise and wine for 30 minutes, drain it and slice it for use.
3. Take another deep pot, pour in the big bone soup and boil until it boils, add the red noodle line of practice 1, garlic crisp, bamboo shoot silk of material a and lard and simmer together for 15 minutes, thicken the etheric white powder water to a thick consistency, and add black vinegar, garlic mud and nine layer tower before eating.