First, noodles (preferably fresh thin noodles with more alkali)
Boil the noodles with boiling water until they are 70% to 80% mature, and immediately scoop them out and spread them out (the water for cooking noodle soup should be wide to ensure that the noodles can be quickly and evenly matured in the water and will not stick together).
Add fresh oil and cool the noodles with a fan (the noodles thus processed are golden and shiny, loose but not sticky).
Second, minced beef (Langzhong beef noodles are characterized by minced meat)
Beef (beef tendon above) is cut into 3 cm square diced meat, and it flies.
Heat the empty pot, put the diced beef into the pot, stir fry and take it out.
Put a proper amount of vegetable oil, a little butter and rock sugar into the pot. When the oil temperature is slightly hot, add Xixian bean paste and stir-fry until fragrant.
Boil finely ground and fried spiced spices, Rhizoma Kaempferiae, Fructus Anisi Stellati, Fructus Zanthoxyli, Pericarpium Citri Tangerinae, Fructus Foeniculi, Fructus Tsaoko, Cinnamomum cassia leaf, ginger, garlic, salt and monosodium glutamate for half an hour.
Pour in diced beef, add appropriate amount of water and stew for two or three hours (pressure cooker for 20-30 minutes) until the beef is cooked and fully absorbs the flavor of seasoning (the beef thus made is tender but not raw, cooked but not rotten, crisp but not tough).
Finally, add water and stir with wet soybean powder to make a paste, and then color the soup with special brown sugar.
Third, side dishes
1. When eating, put the bean sprouts beaten with boiling water at the bottom of the bowl and put cold noodles on it.
2. Sprinkle a spoonful of hot beef seeds on the surface, and then sprinkle some leeks (celery buds are also acceptable), parsley and garlic that have also been scalded with boiling water.