200g of dry cold noodles, 250g of beef, a section of cucumber, a boiled egg, a small dish of spicy cabbage, Sydney 1/2, onion 1 root, 2 slices of ginger, star anise 1 piece, pepper 1 piece, proper amount of vinegar and sugar.

working methods

1. Wash the beef, put more water in the pot and bring to a boil.

2. Add onion, ginger, star anise, pepper and salt, and cook until the beef is cooked.

3. Take the beef out of the cooked soup, let it cool, filter it and put it in a fresh-keeping box or basin.

4. Add vinegar, soy sauce, sugar, sesame oil and fine pepper noodle sauce. You'd better taste the soup. If it's weak, add some salt.

5. Put the prepared soup in the refrigerator for later use.

6. Soak buckwheat noodles in cold water for half an hour, pour out cold water, pour in boiling water and cook for a few minutes.

7. Pour hot water, then cool it with cold water, and remove the mucus on it by friction, and it will become smooth and energetic.

8. Take it out and put it in a bowl, and pour in the cold soup.

9. The boiled beef is sliced against the texture of shredded pork, the cucumber is sliced, the boiled egg is cut in half along the length, the pear is peeled and sliced, and the spicy cabbage is sliced.

10. Take out the cold noodles and put them in a bowl.

1 1, put all the cut ingredients on the noodles, and then sprinkle with cooked sesame seeds.