Noodle Soup Base

INGREDIENT: Sugar, salt, nature-based flavorings (from meat, squid, onion, and garlic), sweet corn extract, crispy fried shallot, yeast extract, shortening, pepper powder, chilli powder, and stabilizer (412).
RECIPE: 1.5 kg of pork bones, 1 kg of rice noodles, 500 g of pig's heart, 500 g of tiger shrimps, 500 g of pork loin, 400 g of pig's liver, 300 g of pork lean mince, 30 quail eggs, 1 onion.
HOW TO COOK:
- Wash off the pork bones and meat, cook in boiling water for 5-10 minutes and then take them out and rinse with fresh water, add them all into a stock-pot filled with 7.1 liters of water with the onion, take the meat out after cooking over low heat for 20 minutes
Continue cooking 1 more hour until the pork bones are broth-secreting, after that, add the noodle soup base, measure the amount of water for about 20 bowls.
• Saute the garlic in a saucepan, stir-frying the lean mince, and season the broth to your taste.
Boiling tiger shrimps, pig's heart and liver, and quail eggs are separated, and put them into bowls whenever using. For 20 bowls.