1. Beef cut grain, cold water into the pot blanch water out

2.? Sugar into the pot, low heat and cook until melted slowly caramelized sugar color when pouring into the drained beef, stir fry until the surface of the color, pour garlic, ginger, star anise, pepper, licorice, sesame leaves and cinnamon stir fry

3.? Pour in 3 tablespoons of soy sauce, 2 tablespoons of rice wine and stir fry again

4.? Stir-fry until the wine smells like meat, about a minute, then pour in the hot water, the end over the surface of the beef, and boil over high heat

5.? Turn the heat to simmer, about 1.5 hours or so, stop the water less than half of the time to add carrots, continue to simmer

6.? After adding the carrots, pick out the spices, cinnamon, licorice, season with a little salt, and keep the stew on low heat

7.? After about 20 minutes, you can turn to medium-high heat to reduce the juice, you can enjoy

8.? Boil water, put in a little salt, put in the silver wire noodles, cook for two minutes over high heat

9.? Fish out the noodles into a bowl, boil the noodles soup poured into the bowl, ladle in a spoonful of beef, a spoonful of soup, blanch two bok choy that is ready