Ingredients ?

Beef Strip Loin 200g

Dried Chili Peppers Anywhere

Salt Moderate

Cinnamon 2g

Cinnamon Flower 3pcs

Cassia Nutmeg 3g

Cassia Nutmeg 1g

Male Cloves 3pcs

Scented Leaf 3pcs

Peppermint 1pc

Golden Ginger 3g

Anise 1pc

Ice Sugar 2pcs

How to Make Marinade for Beef Plate Noodles ?

Beef plate noodles made many times, but did not find the right chili, this time the use of dry goods store owner recommended the Henan "new generation" chili, moderately spicy, meaty and heavy, as the oil chili is the best.

Cut the head, empty pepper seeds. Wash and dry them.

After drying, cool oil into the pan on medium heat frying, are encouraged to color gradual black when removed from the standby.

Refrigerator out of the old soup, by the way, brine some tendon.

The old broth melted away, before the package is still there can continue to add water to cook. Save a portion of the broth to use as a marinade base for the noodles. If you don't have the stock, you can skip this step and buy a small piece of beef shank bone to use as a base for the marinade.

The beef spine is one of the most tender parts of the body, fried stew will not be "old". Cut it into chunks and set aside.

Control a little chicken oil into the frying pan.

Friends who like Chongqing hot pot should know Qiu Xia, its hot pot material is butter fried, so use chicken oil to re-fry a little. Medium heat.

Fried incense into the beef, stir fry evenly.

Put the prepared material package into the pot, add soup. Turn up the heat.

(If there is no broth need to use their own leg bones to open another pot of broth, 2 hours or so, onion, ginger and garlic to the bottom. (Into this pot, add salt, sugar, soy sauce, soy sauce.)

Fire into the fried oil pepper.

Turn on low heat and simmer for an hour.

How to put the noodle is not to say, their own brain. Don't put the noodle soup, just pour the marinade.