Composition:

A piece of beef

noodles

Shredded Chili peppers

green vegetables

tomato

A slice of ginger

A small clove of onion

a bundle of chives

A spoonful of ketchup

Four cloves of garlic

Mircia

Dried orange peel

Octagonal trilobal

dill

cinnamon

A small piece of rock sugar

soybean

A spoonful of bean paste

oil

Recipe practice:

1. Prepare beef.

2. Rinse with water first.

3. Soak the washed beef in water.

4. Soak the bleeding water.

5. Change the water and soak it again. I soaked for five hours.

6. Put the soaked beef on the chopping board.

7. cut into pieces.

8. Same size.

9. Add cold water to the pot and add beef.

10. After boiling, you can see a lot of froth in the beef. Wash the beef in the pot and take it out for use.

1 1. Prepare seasoning.

12. Hot pot cold oil.

13. Add shredded pepper, garlic, ginger, fragrant leaves, dried tangerine peel, star anise, fennel, cinnamon and onion.

14. Stir fry.

15. Add a little rock sugar.

16. Stir-fry until it melts.

17. Add a spoonful of tomato sauce.

18. Add a spoonful of bean paste.

19. Add the shallots and continue to stir-fry until the fragrance is rich.

20. Add the cooked beef pieces and stir fry.

2 1. Color the beef pieces.

22. add soy sauce.

23. stir fry again.

24. Put the beef and other seasonings into the pressure cooker, and flood the pot with water for about two thirds.

25. After the fire makes the safety cover tilt, cook it for half an hour on medium heat.

26. Cooked soup.

27. Boil water in another pot, cook the noodles to your favorite degree of hardness, and put them into the cooked soup. It's best to cook some vegetables or tomatoes in the soup.

How to watch this dish with a mobile phone?

Recipe tip:

The biggest difficulty is that this bowl of braised beef noodles only has that taste with seasoning. Good braised beef noodles have a good formula and are worth collecting.

Beef must be fat and thin, so that it is not firewood and chewy.

Soaking beef can soak the blood out, so it takes at least four hours.

Let's talk about the blanching of meat first: cold water can better dilute the dirt inside. Hot water is generally suitable for soaking beef, and the dirty things inside have been soaked out. Because meat shrinks when heated, this is the difference between cold water and hot water. Therefore, in general, it is better to blanch the meat with cold water.