Raw material: yak meat.

Ingredients: beef bone, beef liver, fat chicken, green radish, clear oil, chopped green onion, salt, vanilla, garlic sprout and Chili oil.

Seasoning: seasoning. There are three kinds of seasoning formulas for "Majia Grandpa Beef Noodles", and the most commonly used one is "Luzhou-flavor".

The beef soup is prepared by the following steps:

First, wash beef and beef bones with clear water, then soak them in clear water for four hours (the blood is reserved for other purposes), cut the beef, put it in a warm pot with beef bones and fat chicken, skim the floating foam when the pot is about to open, add seasoning, ginger skin and salt, put it in the pot, simmer for four hours and cook it, take it out and let it cool, and then cut it into cubes for later use. Cut beef liver into small pieces, cook in another pot, and clarify for use. Wash, slice and cook radish. If you don't cut the garlic seedlings, you don't need to cut the incense.

Skim the soup stock to remove foam, pour the blood soaked in the meat into the cooked broth pot, after the foam is clarified, add seasoning powder, which can be determined according to the different eating habits of the north and the south, then pour a little water into the clear beef liver soup, boil it to remove foam, then add salt, monosodium glutamate, cooked radish slices, defatted oil, scallion oil and noodles, and take it out of the pot. When the noodles are cooked, put fish beef soup, radish and floating oil into a bowl. According to everyone's taste, add appropriate amount of diced beef, fragrant Levi, and garlic less than Chili oil. Features: the soup is fresh and fragrant, the noodles are tender and delicious, nutritious and affordable. 2.5 noodles per bowl, 350-500ml soup, depending on the size of the bowl.

The auxiliary materials of beef noodles are also an important part of soup mix. The practice of assisting radish slices: green radish is purchased according to daily needs to avoid chaff. The practice is to wash the radish first, remove the hair roots and head and tail, cut it into strips or sectors, blanch it with boiling water, soak it in cold water, and cook it in beef soup to remove the odor, and the taste is moderate. Clear soup beef noodles should be good in color, flavor and shape. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (chili oil red), green (coriander, garlic green) and Huang Wu (noodle Huang Liang). Uncle Ma's family is very strict about the quality of beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long.

The method of throwing oil is also very particular. First, heat the vegetable oil, then cool it to 100℃, add oil such as pepper, tsaoko, ginger peel, then take it out, add pepper noodles, use warm oil (heating from 100℃), slowly roll it with a shovel, fry it to a certain extent, and fry it into a mixture of red oil and red pepper. Think about the truth is actually very simple: the heat is not enough, the oil is not spicy, the heat is over, and the pepper is burnt, so it turns black. This kind of red pepper with red oil is put in a bowl, and the pepper and red oil float on the soup without mixing with the soup to ensure the clarity of the soup. Never put Chili noodles directly, or Chili noodles will turn the soup red, so it is not clear soup but Hu spicy soup. When you eat it, it is served on beef noodles, with a fragrant smell and bright oil spots, giving people a beautiful enjoyment.

References:

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