Then tell me how to do it. First, wash the beef bones and put them into the pot. The reason for this is that when we are in cook the meat, the meat can't touch the bottom of the pot. The beef bones were chopped by businessmen. After that, we washed the beef (beef ribs and breast). The beef in these two places has fat meat and beef tendon, and the boiled soup is delicious. After that, pour in clear water, and do not soak the ingredients for more than three hours. Change the water basically once an hour. Be sure to run until the beef turns white. This is the key. Never omit it.
Take out the soaked beef, clean it, drain the water, prepare a large pot, add the beef, pour in some water, and boil it to remove the floating foam on the surface. Skim off the foam, add ginger, cook the meat, and then stew. Bring the fire to a boil and turn it down for more than three hours. Turn the meat over for about an hour to taste, and you can start preparing seasoning water when cooking beef. Put the Lanzhou beef noodle soup into the pot, pour in the right amount of water and simmer for about 30 minutes. After 30 minutes, turn off the fire and wait for the sediment to become clean. Put more water to prevent it from boiling dry.
When the meat is cooked, fish out the beef, then put the butter on the surface of the pot away and put it in a bowl. Wash the white radish and cut it into cubes. Cut the garlic sprout in the middle and slice it. Coriander leaves only fragrant leaves for use. Next, it's time to stir the soup. Pour the broth into the pot about a quarter of the proportion, then add seasoning water and clear water to boil, then turn to low heat and add radish slices, butter, salt and monosodium glutamate. Noodles, round noodles sold in the market will do. Cook the noodles, take them out, put them in a bowl, pour some soup, sprinkle with minced garlic, coriander and diced beef, and serve.