Ingredients: 300g beef, sugar color, wine 1 tbsp, 5 slices of ginger, 6 cloves of garlic, a few slices of onion, 2 strips of dried Chili, 2 tbsps of Chili bean paste, 65438+ 0 tbsps of Chili.

5 star anise, 2 tablespoons red oil, 3 grams of salt, 3 tablespoons soy sauce, a little monosodium glutamate, 8 bowls of broth or water, a little Chinese cabbage (or green vegetables), chopped green onion and noodles.

Exercise:

1. Cut the beef into coarse pieces, put it in boiling water to remove the blood, pick it up and wash it.

2. Boil two spoonfuls of sand sugar and three spoonfuls of oil into a sugar-colored sauce with low fire. Add beef, stir-fry evenly over medium heat after drinking, add bean paste and stir-fry in red oil.

3. Move the beef into a saucepan, add broth, salt, soy sauce, ginger, garlic, dried Chili, pepper, star anise and onion, boil and simmer for two hours, then add monosodium glutamate and mix well.

4. Boil boiling water in another pot, add vegetables, and pick them up after slight heat; Shake the noodles and cook them in a pot, pick them up and put them in a bowl, put some pieces of beef on them, pour the soup on them, and then add vegetables and chopped green onion.

5. Prepare two other side dishes:

Flap/flap

Cucumber (peeled cucumber with salt, monosodium glutamate, sugar, garlic, red oil and aged vinegar); Carrots in red oil (small carrots sliced, marinated with a little soup and vinegar, topped with red oil). Garlic moss and coriander.

A bowl of delicious beef.

You're done! After making it, Tang Xiang, red oil, beef and coriander complement each other; Spicy is looming, it seems that there is still nothing; Beef is tender, melts in the mouth and tastes very enjoyable; Green vegetables and noodles are soaked in red oil, accompanied by refreshing cucumbers and radishes, which makes people have an appetite. In fact, Sichuan-style braised beef noodles are not only as simple as a bowl of noodles, but also include the stewing process of authentic Sichuan-style seasonings. Noodles are almost pure oil bubbles. The key is to stew the meat well and make the soup delicious.