Oolong noodles (400g), beef (222g), Xiaotang cuisine (2), broccoli (6 small flowers), clear soup (500ml).

Marinade:

Oil (1 tbsp), chicken powder (1/3 tbsp), soy sauce (1 tbsp), cooking wine (1/2 tbsp), and raw flour (1 tbsp).

Seasoning:

Chicken powder (1 tablespoon), oil (6 tablespoons), salt (1 tablespoon), soy sauce (2 tablespoons).

Wash and slice 1 beef in a bowl, add 1 tbsp oil, 1/3 tbsp chicken powder, 1 tbsp soy sauce, 1/2 tbsp cooking wine, 1 tbsp cornflour, and mix well to marinate/kloc-0.

2 Wash broccoli and Xiaotang cuisine, add 1 tablespoon salt to the water in the pot, add broccoli and Xiaotang cuisine 1~2 minutes, and drain.

Heat 6 tablespoons of oil in the pot, pour in the beef slices and stir fry 1 ~ 2 minutes, sprinkle 4 tablespoons of water and stir fry until the blood disappears, and then take out the beef slices and beef juice in the pot for later use.

4 Pour the clear soup into the pot, add 2 tablespoons of soy sauce and 1 tablespoon of chicken powder and mix well. After boiling, add udon noodles, cover the pot and cook for 2 minutes.

5 Put the cooked udon noodles into a bowl, add Xiaotang dishes, broccoli and beef slices, and pour in the soup.

1. In Japan, there are special regulations on the thickness and length of oolong noodles. A round surface with a cross-sectional diameter of more than 1.7mm is called "oolong noodles", hereinafter referred to as "Japanese cold noodles". Oolong noodles can be used to make noodle soup, mixed noodles or fried noodles, and rinse noodles in hot pot.

2. Do not cook oolong noodles for more than 3 minutes, otherwise it will be easy to boil and the taste will be inelastic.

3. The soup base of Japanese udon noodles should be made of traditional Japanese sake, soy sauce, Japanese miso and dried fish skin, which is salty and delicious.

Beef should be beef, followed by buffalo, which is soft and fragrant. Using fried beef soup as soup base can add delicious meat flavor to chicken soup. Buffalo is hard, with poor taste and light meat.