①Cao Guo, cinnamon, licorice 4g each; ① star anise, lemongrass, sand nuts, Bai Kou 3g each; ① cardamom, Chuan Sha Ren, betel nut, ginger 5g each; ① leaves, pepper 5g each; ① fennel 8g; ① a quarter of Luo Han Guo; ① public cloves 1g; ① Chen Pi 3g; ① green onion; ① ginger appropriate amount; ① salad oil appropriate amount; ① water 5kg; ① 500g of pork bones; ① beef 500g; rock sugar 30g; ② old soy sauce 50g; ② black bean 100g; ① chicken powder 50g; ① dried chili pepper 100g; ① chicken powder 50g; ① the recipe for the preparation of rice noodles. ; ① 500g of beef; ② 30g of rock sugar; ② 50g of dark soy sauce; ② 100g of tempeh; ② 50g of chicken powder; ② 3 dried chili peppers; ② 4 pieces of breast milk; ② 50g of salt; ③ dry rice noodles; ③ deep-fried peanuts; ③ cilantro; ③ minced garlic; ③ pickled string bean curd or pickled bamboo shoots appropriate amount

Guilin Rice Noodles (with brine recipe)

Step 1, first do the brine. ① in addition to pork bones, water, all the spices in the frying pan burst incense into the water and pork bones, high heat and then turn to low heat stew 4 hours when the beef into the spice pot, half an hour of low heat and then lift the beef, spice pot into the ② of all the ingredients to continue to simmer on low heat for 2 hours, filter all the spices, cooled bottled and ready to use, marinade is done.

The second step, beef oil. Pour cooking oil into a small saucepan over low heat and fry the beef over low heat until it turns a little darker in color, then place in the refrigerator for 20 minutes and cut into thin slices.

Step 3: Soak the dried rice noodles. Boil water in a large pot and turn off the heat. Soak the dried rice noodles for 1 hour, then turn on the heat for 10 minutes, then soak the rice noodles in cold water and strain in a colander.

The fourth step, peanuts into the oven at 120 degrees for 30 minutes, smell the aroma can be, while preparing the parsley, minced garlic. In a separate frying pan, sauté the pickled bean curd or asparagus.

The fifth step, the last moment to come. Boil water in the pot and then blanch the rice noodles in the boiling water for a few seconds, then lift them up and put them into a bowl, add 3 tablespoons of marinade and mix well, put the beef slices, chopped cilantro, minced garlic, peanuts, and then serve

Tips

1, with 5kg of water, after 6 hours of simmering, the last remaining 3kg of the marinade, because each time you use a very small amount of the marinade, the rest of the marinade can be put in the refrigerator to chill and can be used for a very long time

2, to make the marinade, you can use it for a long time.

2, do brine can be simmered for 4 hours the first night off the fire, so that the spices smothered overnight the next day and then brine beef and seasoning, will be more flavorful.

3, dry rice flour soaking must master the fire, the first time the water must be turned off the fire before putting the rice flour smothering. Soaked rice noodles must be cold water and filtered dry standby, if you continue to soak in the water is not gluten. If a soaked rice flour too much to eat can be packed in a plastic bag and put in the refrigerator, put a day or two no problem.