Blanch the beef in a cold water pot, cook it for a while, boil the blood out, take out the beef and control the water. Then cut the beef into two pieces and prepare the seasoning;

Cut scallion into small pieces, slice ginger and garlic, put pepper, star anise and fragrant leaves into a seasoning box, wash them in a wok, and add enough boiling water to avoid eating meat. Boil onion, ginger, garlic and seasoning box in a pot;

Boil and cook for 10 minute, add cooking wine, soy sauce and white sugar in turn, color and season, cover the pot and stew for 90 minutes, and then take out the excess soup;

Add salt and stir-fry for 30 minutes, turning it up and down a few times in the middle, so that the meat is stewed until soft and rotten, and it is advisable to stick it through with chopsticks;

Take out the beef, cool it and put it on a plate.

Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and the local snacks in Lanzhou, Gansu. Legend has it that it originated in the Tang Dynasty. With its unique flavor of "clear soup, fine meat and rotten noodles", "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic green) and Huang Wu (noodle Huang Liang), it has won the favor of customers at home and abroad. And was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".