Ingredients: beef, noodles.

Practice: We cut the meat we bought into small pieces, then heat the oil with high fire, fry the beef until it is cooked, then add Pixian watercress, star anise, pepper and ginger, stir-fry them together, then add boiling water when the fragrance is overflowing, then boil the pot with high fire and simmer for three to four hours with low fire. That's it. We can buy machine-made noodles with alkali, and then pour them into boiling water to cover the pot. Then turn off the fire when the water boils again, and then take out the noodles immediately, pour the minced beef and serve with vegetables.

Method 2 of minced beef noodles:

Ingredients: 500g fresh beef, 50g tomato sauce 150g noodles.

Accessories: edible oil 150g (actual dosage), carrot 100g, celery 100g, onion, ginger, pepper noodles, refined salt and a little sugar.

Practice: cut the beef into chestnut pieces, wash and peel the carotene, then cut it into strips of about 6 cm, remove the leaves and roots from the celery, wash it, and cut the onion into large sections. Put the cooking oil into the ladle, when the oil is hot, add the beef pieces and fry them, and take them out for later use. Then add cooking oil to the pot. When the oil is hot, add tomato sauce and stir fry, add noodles, then add salt and sugar, stir fry evenly, and then add1500g water. Then put the fried beef pieces, radish strips, celery pieces, onion pieces, ginger slices and pepper noodles into the pot, then boil the water and skim the negative. Simmer over low heat until the meat is rotten. After the meat is rotten, pick out the onions, ginger, carrots and celery. Put it in a small pot, cook the noodles, take them out, add appropriate amount of beef and stir well.