Soup head:

Beef brisket or beef tendon at least 800g.

A green radish or a white radish?

Amounts of Amomum tsaoko, Kaempferia Kaempferia, Cinnamomum cassia and Amomum cardamom.

Ginger, Alpinia officinarum, fragrant leaves and pepper are appropriate.

An onion and a garlic sprout.

Chop garlic sprouts and coriander, and set aside the right amount.

Face:

Proper amount of high-gluten flour

A little salt

Trace edible alkali

edible oil

Oiliness and irritation:

A little star anise cinnamon, fragrant leaves and tsaoko.

edible oil

Chili noodles (preferably ground with dried Chili)

-Practice-

The beef brisket I used is delicious with fat and thin. I washed and cooked the brisket. Then I put the meat in a pot and blanched it to remove the fishy smell and blood. Then I poured out the water, boiled the pot again, dried it and put it in the beef. Then I put all the ingredients in the soup head into the fish bag and put it in the pot to start cooking. It will take about 1.5-2 hours.

Take out the cooked meat and cool it for later use, and the soup for later use.

High-gluten flour, add a small amount of salt and a small amount of edible alkali, and begin to mix flour, with less water, and put it for many times. While proofing, stir until the dough is smooth and soft, cover with plastic wrap and continue proofing for about 20 minutes.

Proofing dough, rolling into cakes, coating with edible oil, covering with plastic wrap, and continuing to proofing. It will take about 30 to 45 minutes this time.

Slice the radish and cook it in water until it is translucent.

Put water in the pot, bring it to a boil, cut the bread into small strips, pull the ends apart by hand and put it in the pot.

Cook, remove and put in a bowl.

Cut the beef into two parts in advance, one diced meat and one sliced, and be sure to be thin. Boil the radish in beef soup for a few minutes in advance. At this time, beef soup is cooked and seasoned with salt. Remove the radishes separately, sprinkle coriander and garlic sprouts on the noodles, add radish slices, pour the soup, and finally add beef.

Method of supplementing oil for oil spicy seeds: Chili powder is divided into two parts, one is 1/5 and the other is 4/5. Put oil in the pan. When the oil is cool, add a little spicy flavor of star anise, Amomum tsaoko, fragrant leaves and cinnamon. Take it out and throw it away. When the oil temperature is 80%, pour in 1/5 pepper and cook. The smell is slightly burnt.

Adjust the pepper according to your personal taste. I have a strong taste, so I put more pepper in it.

-Hint-

Authentic beef noodles are pulled into the bowl by a noodle. I didn't have the skills of Master Lamian Noodles at all, so I cut Lamian Noodles into small strips and pulled them one by one. The thinner you cut, the thinner you pull. Be patient.

The pepper in beef noodles is very particular, and the slightly burnt taste is the best. This kind of pepper is fragrant but not spicy, and its color is bright red.

The noodles of beef noodles are alkaline. Boiled water was first used for kneading dough, which is a natural alkali. But now the volcanic ash has basically disappeared, so a small amount of edible alkali tastes the same, but it is not as strong as volcanic ash. Therefore, you can't be lazy in kneading dough, you have to knead it more to be firm.