Prepare ingredients, cut beef into pieces for later use, boil water in a wok, add ginger slices and cooking wine, cook beef until it is completely discolored without blood, take out the beef, clean it in warm water, drain the water, cool the oil in a hot pan, add blanched beef and fry until the water is dry, and add the unique characteristics of red oil beef, which not only makes it especially suitable for people who want to lose weight, but also is rich. Rich in amino acids, eating a few more mouthfuls is not only very beneficial to health, but also does not have to worry about eating meat and growing meat; At the same time, beef contains a variety of vitamins, which can enhance the practice of beef noodles.

There are many kinds, and there are two main points to make beef noodles well! The first thing is to have a bowl of good soup, and the second thing is to make beef fresh and fragrant, and the elastic noodles are basically a bowl of delicious beef noodles, but this. The most enjoyable thing is the spicy taste. Daode beef noodles! To stir-fry red oil in Pixian bean paste, you need to use a tomato, chop tomatoes into cubes, stir-fry tomato juice, and mix it with spicy oil, which is delicious beyond words. Accessories: 2 carrots, 8 green vegetables, scallion 1 segment, ginger 1 block, 8 red peppers, 2 dried hawthorn, 2 star anise, 2 tsaoko 1 piece, 2 fragrant leaves, 4 tbsps of light soy sauce, 4 tbsps of light soy sauce 1 spoon, and 4 tbsps of cooking wine.

Want beef noodles to look better, bright red and beautiful, oily and spicy, especially oily and spicy in Shaanxi. Chili pepper oil like this is not. But the color is bright red and beautiful, but the taste is fresh and fragrant. Add cold water into the pot, put the chopped beef brisket, add the onion and ginger, add cooking wine, boil over high fire, skim off the floating foam, cook for 2-3 minutes, then fish it into warm water for cleaning, and drain the water for later use. When the water boils and the soup boils, keep beating off the floating foam on it and cook for an hour until the meat is rotten and the soup is thick. Then beat out the original meat soup to adjust the soup flavor, and add some salt, chicken essence, pepper, pepper powder and soy sauce.