1, prepare materials. Beef1000g, soaked in bloodletting water, put into a pot, add water to boil15min, take out, wash, drain and cut into diced soybean. Refined butter1000g, refined chicken oil 500g, onion, ginger and garlic 500g, rapeseed oil1000g, fennel 50g, cumin 60g, pepper 60g, cinnamon 55g, star anise 70g, bean paste 200g, salt120g.
2. When the oil pan is on fire, first pour in vegetable oil, gradually add butter and chicken oil, and heat the oil until it smokes. Turn off the fire. In practice, in order to make halogen seeds redder and brighter than black and red, we use low oil temperature to make small pieces of spices. The oil temperature is reduced to 1 10 degrees. This process takes more than half an hour to fry, and onions, ginger and garlic are added at a lower temperature. Remove spices, onions, ginger, garlic and other residues, then add dried Chili pieces and beef and fry for more than ten minutes. Finally, fry the broken soy sauce for five minutes, turn off the fire, and finally add salt. The whole beef noodles are marinated.
Let the fried noodles stand for 12 hours, and dilute them according to the ratio of 1 kg of noodles and 2 kg of beef soup. In this way, the authentic Anhui beef noodles are ready.