This is a delicacy that is available all over Guizhou and is well-known to everyone. In Guiyang, most of them are branded as Huaxi Beef Noodles, and in Liupanshui, they are branded as Lanjia Beef Noodles. In fact, it is a kind of rice noodles with beef as the sauce, but because of its unique flavor, it is loved by people. In addition to taste, drinking a bowl of beef soup with attractive aroma and rich flavor is also a delicious enjoyment. They regard it as breakfast, lunch, dinner, snack food, and eat it anytime and anywhere. \x0d\\x0d\ Raw materials and seasonings: \x0d\ 1000 grams of fresh yellow beef, rice noodles according to the needs of each person, soaked sour lotus root, sauerkraut (made from green vegetables), butter, green onions, Sichuan peppercorns, star anise, kaempferol, Appropriate amounts of grass fruits, amomum villosum, bay leaves, fennel, cinnamon, salt, dried chili peppers, turnips, MSG, etc. \x0d\\x0d\ Specific production method: \x0d\ 1. Wash the yellow beef and cut it into large pieces and cook it in a pot. After the pot is boiled, beat off the blood foam repeatedly. Use gauze to put an appropriate amount of pepper, star anise, kaempferol, grass fruit, Wrap the amomum villosum, bay leaves, fennel, cinnamon, dried chili (whole) and ginger pieces together and put them into the pot and simmer with the beef until the beef is basically cooked. Remove half of it and cut it into 1 cm cubes. Dice the meat, if there is beef tendon, cut it into dices and put it in another pot to continue stewing until it is crispy and tender. Wait for the other half to cool down (more than 4 hours) and cut it into 3 cm wide and 5 cm long slices. spare. Beef suet is refined into butter and served in a separate container. \x0d\　2. Rinse the rice noodles with water; paste the chili noodles, bake them with dried chili peppers until crispy and beat them into a paste (do not break them too much); soak the sour lotus whites, take them out of the kimchi jar and cut them into small pieces when eating. Dish up and serve as side dishes; sauerkraut, cut into 1.5-2cm long sections; cut turnips into sections of about 8mm; \x0d\ 3. Follow the following order when eating: Rice noodles (usually a bowl of beef noodles is about 150g - 200g) put it into a pot of boiling water and blanch it thoroughly, put it into a soup bowl, put beef slices (25g) on ??the rice noodles, cover with stewed diced beef (25g) or beef tendons, and put an appropriate amount of sauerkraut. , add a little butter, and finally pour the hot stock and sprinkle with coriander knots. \x0d\ Flavor characteristics: The meat is crispy and tender, pink and smooth, the soup is clear and strong, spicy and fragrant. \x0d\　Making points: The meat slices should be sliced ??thin, the rice noodles must be boiled to the core. To ensure the soup is clear, it is best not to add soy sauce and oily chili peppers. The paste chili noodles should be put according to everyone's taste. The original soup should be added with an appropriate amount of salt. , if the flavor is not enough, add more according to taste