Two Jin of beef

Bones and bones

70 grams of dried red pepper

A handful of pepper

Two stews (I use Shuanghui's, which is very convenient)

Appropriate amount of ginger slices with onions

Four tablespoons of salt

Recipe practice:

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

2. Wash the beef and cut it into pieces of one centimeter size (if you want to eat large pieces, cut it bigger! )

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

4. Skim off the blood bubbles with a spoon, and then fish out the beef with a strainer.

5. put a proper amount of oil in the pot (oil can be a little more). When the oil is hot, add a handful of Chili peppers to stir-fry the fragrance.

6. Fry the pepper granules in oil and filter them out with a strainer.

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

8. Stir-fry the beef for about five minutes, and then stir-fry the fried peppers.

9. Add the right amount of water to the pot, and the amount of water should be enough, which is completely better than beef and bonzi bone.

10. Add the prepared pork bones, then add the seasoning bag and ginger slices, and add the onion segments.

1 1. After the soup is boiled, skim off the foam, and then add four spoonfuls of salt (because it is halogen, you can add more salt).

12. Turn on the low heat and simmer for about two hours. Turn off the heat when the bones are separated and the beef is crisp and rotten.

13. The convenience of this kind of noodles is that you can cook it with any noodles, fresh noodles, dried noodles or instant noodles. Cook the noodles in the pot, and then put some seasonal vegetables in the pot. (Rape or Chinese cabbage are good choices), just pour a spoonful of beef gravy on it.