Panmen's chili practice is as follows:

1.

Buy back the butter salad oil chicken oil according to 5:3:2 into the pot (oil injection can be reduced proportionally, after the reduction of the best induction cooker to do, it is easy to control the temperature of the oil), put in the pot into the white stop piece, wait for the white stop piece bleached and put into the small ingredients, deep-fried to 20 minutes, to be the oil is not froth or the aroma of the leaves into the dark black, then fishing out of the small ingredients.

2. Fish out the small ingredients, we have to put in the onion, ginger and garlic in turn, until the garlic fried to golden brown, then fish out the onion, ginger and garlic.

3. Fish out the onion, ginger and garlic after, we should be in the material, into the big material, the temperature is best about 200 degrees, deep-fried to 25 minutes, to be the cardamom fried into black (note that the big material is not fish out).

4. fried chili pepper before we have to turn off the fire for 5 minutes, until the oil temperature drops and then open fire, with 150 degrees fried to chili pepper, until the chili pepper fried to slightly black shut off the fire

5. fishing out the fried chili peppers, put the cut beef into the pot for frying. When the oil is basically not bubbling, the beef is fried.

6. Take the good plate noodle brine, with a ratio of 1:3 for the deployment, that is, a catty of oil and three catty of water, add our prepared chicken essence, MSG, sweet noodle sauce (this can also be added) tomato sauce (in order to let the plate noodles color) and then boiled over high heat, and then switch to a small fire to cook slowly for half an hour, when the chili pepper is soft and also flavored, to buy the noodles, add some vegetables, preferably with an egg, you can enjoy.