1. Roast beef first. I usually use halal beef, which has little blood, either breast meat or breast meat. Cut into small pieces, wash and add rice wine or cooking wine, Pixian watercress, ginger, pepper, dried pepper, star anise and tsaoko. I also like to add ice thin, white peony root, clove, galangal and other materials to improve the taste. Personally, I don't think cinnamon and fragrant leaves should be put in roast beef, because it doesn't agree with beef. Add soy sauce and a proper amount of broth, and stew the beef with medium fire, but the beef can't be stewed for too long, and the medium fire will thicken the juice.

2. put a small amount of peanut oil in the pot, heat it, add pepper, fry it, remove it and discard it. The oil is a little cooler. Stir-fry dried chili until it is purple-black, add onion and ginger, stir-fry and add broth to make soup.

3. After the noodles are cooked, add the soup, add the beef, and finally sprinkle with Chili oil and sprinkle with roasted sesame seeds and coriander. This kind of beef noodles is ready.

Two: Cut the beef, marinate it with watercress and pepper for 10 minute, then stir-fry for 2 minutes, then take out the beef and stir-fry the minced ginger and garlic with a little oil. Then add two spoonfuls of watercress, a handful of pepper and a handful of sea pepper, stir-fry the spicy taste of beef, add water or beef bone soup until the beef is submerged, and a small amount of soy sauce, salt and spices (fennel, star anise, cinnamon, etc. 65430.