This thin noodles soup has been my all time favorite. I had posted something similar before, but I did some changes to make it even better this time.
I braised the meat before hand. I used pork intestine, two different part of beef trips. Here is the recipe for braise meat:
Here is the recipe how to make this noodles soup dish:
Basically I braised the meat first, then added some of the sauce used to braise the meat to the broth ( you can use any kind of broth or even just water). Precooked the thin noodles in a separated cooking pan, then added to the soup. I thickened my soup using water chestnut starch this time because it keeps the soup thick even if I heat it up the next day. Simply delicious!!!
我把要用的肉都事先卤过。 加一点卤肉的汤汁到肉汤里（你可以用自己喜欢的肉汤，用水也可以）。 面线在另外的锅里煮熟后加到肉汤里。我这次用马蹄粉勾芡因为用马蹄粉勾芡的汤就算第二天再回锅热一次吃还是很粘稠。总之就是很好吃就对了。