1. When buying beef, try to choose the upper brain meat of the cow, which will be very fragrant after stewing! Wash the dried red pepper and control the water! Wash the bonzi bone for later use.

2. Wash the beef and cut it into 1cm pieces (if you want to eat big pieces, cut it bigger! ）。

3. Boil the water in the pot. After the water boils, add a little cooking wine, and add the beef to scald the bleeding foam.

4. Skim the blood foam with a spoon, and then remove the beef with a strainer.

5. Put a proper amount of oil in the pot (the oil can be a little more). When the oil is hot, add a handful of pepper and fry it for fragrance.

fry the pepper granules in oil and take them out with a sieve.

6. pour the pepper into the pot, stir-fry until the pepper turns dark red and take it out.

7. Stir-fry the beef for about five minutes, then stir-fry the fried pepper.

8. add a proper amount of water to the pot, and the amount of water should be enough, which is completely better than beef and bonzi bone.

9. Add the prepared pork chops, then add the seasoning bag and ginger slices with onion.

1. after the soup is boiled, skim the foam again, and then add four tablespoons of salt (because it is halogen, you can have more salt).

11. Turn on the low heat and simmer for about two hours, and then turn off the heat when the bone is separated and the beef is crisp and rotten.

12. Boil the water in the pot and add the noodles to cook.

13. Then put some small vegetables in season and cook them in a pot (rape or Chinese cabbage are good choices).

14. Just pour a spoonful of beef gravy on it! This noodle can be said to be spicy, delicious and very convenient!