How can spicy beef noodles be easily cooked at home, delicious and not greasy? Speaking of it, this week's beef noodles are simple and salty, suitable for breakfast and dinner. In this chilly temperature, a bowl of hot noodle soup always gives people a warm feeling, not to mention there is a delicious piece of beef in it.

So, every time I do it, I do it again. Some beef with soup will be refrigerated and stored in the pot. When eating the next day, the kitchen stove will cook noodles and the kitchen stove will heat beef. Here, I will cut some fragrant lai, which is simple and delicious.

Prepare spicy beef noodles in advance: 500g beef, bean paste 1 tablespoon, ginger slices in Dongru 1 tablespoon, star anise, pepper, galangal, cinnamon, Amomum villosum oil, rice wine, soy sauce, salt and old rock sugar.

Step one, this is also 4 Jin of beef delivered on Sunday. In the process of cutting, I cut off a part with feeling, and 500 grams was used to make cook the meat. Put the beef pieces in cold water, boil them to remove blood foam, and drain them for later use.

Step 2: Add a small amount of vegetable oil to the wok, bring to a boil, add ginger slices and spices, and stir-fry until fragrant. Stewed beef, if the soup is thick and bright, it is inevitable to scoop Pixian bean paste. Here I mean bean paste and Pixian bean paste. Pixian bean paste is bright in color, spicy and sweet, and has a strong sauce flavor, which can add a lot of color to the soup.

Step 3: Stir-fry another spoonful of rice wine, then pour in 3 spoonfuls of soy sauce and 1 spoonful of old second-hand salad dressing. Stir-fry the beef pieces evenly and add some old rock sugar. Stir-fry until fragrant, and pour into warm water that has not been eaten. You can put more soup here. After all, you want fried noodles.

The fourth step, we should not only save enough soup, but also stew the beef pieces soft and rotten, so we need to choose an electric pressure cooker here to save time, effort and efficiency. Choose beef stall and stew for 30 minutes.

Stewed beef, went out to buy cross-section and small rapeseed, Xianglai. Wash small rapeseed and Lai Xiang 2 stems, and cut into large sections. When the noodles are almost cooked, put the small rapeseed in the broom and soak it in the pot for a while, so that it is convenient to blanch the rapeseed. I can easily fix a bowl of beef noodles like that, and the more I eat, the more fragrant it is ~ ~ ~