2
put oil in the pan, heat it in medium heat, and pour in the diced beef and stir-fry. At first, there will be a lot of bubbles, and the water will disappear when it is parched. Fry the beef with more oil, and add rock sugar, pepper, star anise, fragrant leaves, cinnamon, tsaoko and fennel. After the beef is steam-fried, add the bean paste. Continue to stir fry, pour in dried bamboo shoots, then release the soy sauce and cooking wine, and finally add pepper and spiced powder. Pour in hot water and simmer for about 3 minutes.
3
Cook the noodles, pour in the beef jerky, bamboo shoots and minced meat, and then add Chili oil, chicken essence, salt and shallots according to your own taste, which makes them taste better.
4
Tips: 1. Because it is made of minced meat, there is more oil. When frying beef, it is a bit similar to fried beef. 2. Chicken essence and salt don't need to be put when making dumplings, just add them when eating noodles.
5
Mianyang rice noodles are Mianyang people's favorite breakfast. Among the steamed dumplings of Mianyang rice noodles, one kind is made of such smoked dried bamboo shoots, which has a unique flavor and is even more delicious when used to make steamed dumplings. In fact, in Mianyang's rice noodle shop, it is usually called beef bamboo shoots, but if I call the title beef bamboo shoots, it seems a bit repetitive, so I will change it slightly.
6
Mianyang rice flour has a history of more than 18 years. According to legend, during the Three Kingdoms period, Liu Zhang, the master of Shu, and Liu Bei, who had just entered Sichuan, met in Dongshan, Fucheng (now Mianyang, Sichuan). Liu Bei had long heard that Sichuanese were good at cooking, so he proposed to taste local food. Liu Zhang said: "I heard of a family in this mountain, whose women are good at cooking. They have been grinding rice into silk for generations, supplemented by homemade ingredients such as chicken and fish, and the soup is delicious and famous." So Liu Zhang ordered his men to call the housewife up the hill to cook this wonderful dish. Before the table was served, Liu Bei and others would smell a spicy smell. I ate it all in a short time. After dinner, Liu Bei suddenly came to his senses, and all his people were in high spirits. Look up and down again, the water, fertilizer, rice and the sound of the shepherd flute. Liu Bei couldn't help clapping his hands and feeling: "Rich, happy today, delicious!" Later, Sichuan folk rushed to imitate. In Mianyang, in the streets, rice noodle shops on both sides of the street are fragrant.