Ingredients:

Beef

Noodles

Shredded Chili Peppers

Brussels Sprouts

Tomato

Slice of Ginger

Small Onion

Small Piece of Shallot

Spoonful of Tomato Paste

Four Cloves of Garlic

Shredded Cloves of Fennel

Shredded Cloves of Anise

Shredded Cloves of Fennel

Pericarp

Three cloves of star anise

Cumin

Cinnamon

One small piece of rock sugar

Soy sauce

One tablespoon of soy sauce

Oil

Recipe Directions:

1. Prepare the beef.

2. First rinse with water.

3. Soak the rinsed beef in water.

4. Soak the blood water.

5. Change the water and soak again, I soaked for 5 hours.

6. Put the soaked beef on a sheet pan.

7. Cut into cubes.

8. Evenly sized.

9. Add cold water to the beef in a pot.

10. Boil and see a lot of foam diluted in the beef, clean the beef in the pot and take it out and set aside.

11. Prepare the seasoning.

12. Hot pot cold oil.

13. Add the shredded chili, garlic, ginger, allspice, orange peel, star anise, cumin, cinnamon and onion.

14. Stir fry.

15. Add a small piece of rock sugar.

16. Stir-fry until melted.

17.Add a spoonful of tomato paste.

18.Add a spoonful of bean paste.

19. Add the scallions and continue to stir-fry until the flavor is strong.

20. Add the blanched beef cubes and stir-fry.

21. Beef cubes color.

22. Add soy sauce.

23. Stir fry again.

24. Beef and other seasonings put together into the pressure cooker, the amount of water to about two-thirds full of the pot, cover the lid.

25. High heat cook to the insurance cover issued by the sound of puffing and then change to medium heat to cook half an hour is done.

26. Cooked soup.

27. In another pot of water to boil, the noodles to your preferred degree of softness, put into the above boiled soup is done, you can cook some more vegetables or tomatoes in the soup is better.

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Recipe Tip:

The biggest difficulty is that this bowl of braised beef noodle seasoning more to have that flavor, good braised beef noodle lies in having a good recipe, this recipe is worth everyone's collection.

Beef must buy fat and thin, that is not firewood, bite up crispy.

The beef can be soaked more to soak out the blood, so it must also be soaked for at least four hours.

Talking about the blanching of meat: cold water under the beef, so that it can be better to dilute out the inside dirt, hot water under the pot is generally suitable for beef that has been soaked well, the inside dirt has been soaked out, because the meat will be contracted when the heat, so that's the difference between blanching in cold water and hot water, so overall, the meat or blanching in cold water is better.