Materials
Beef brisket, ginger, dark soy sauce, Ningji spicy pot sauce, star anise, allspice, peppercorns, dried chili peppers, green onions, garlic, flour, baking soda, eggs
Practice
Beef Soup
1, choose beef brisket meat, tendon can be, but to do the beef noodle is still preferred to the beef brisket meat, because the tendon is more, the oil more sufficient.
2, brisket meat soaking water to wash off the blood drain. Hot pot pour a little oil add ginger stir fry dry water, add soy sauce, Ningji spicy pot sauce seasoning
3, fried beef at the same time, sit in a casserole dish with water to boil. Beef fried and combined star anise, sesame leaves, peppercorns, dried chili peppers, white onion, garlic together into the casserole
4, after the water boiled turn to a small fire stew for at least 2 hours, out of the pot before adding salt seasoning can be
Hand-rolled noodles:
1. flour with a little baking soda, salt, an egg, and cold water and into a dough, and dough and a little more rigid
2. After waking up for 10 minutes, roll out the dough a few more times to form a large sheet of dough and fold it over and cut it into pieces.
3. Boil hot water, after the noodles go down the water can be put into the cool water to avoid sticking.
Ingredients
One pound each of beef brisket and beef tendon. I bought the brisket and it's just like a beef tendon, no meat, so I added some beef tendon.
Braised beef seasoning:
1. 5-10 pickled peppers, depending on how spicy you want to eat.
2. Pickled ginger a large piece, cut thick slices. If you don't have a kimchi altar, you can use regular old ginger.
3. Pixian bean paste 2-4 tbsp, eat flavor strong it, put more, taste light it, put less.
4. 1-2 tbsp red pepper
5. 5-10 dried chili peppers, depending on how spicy you want to eat.
6. 1 tbsp oil
7. 1 tbsp cooking wine
8. 2 tbsp soy sauce 9. salt (this last put all, each brand of Pixian soy sauce and soy sauce salinity is not the same, it is possible that you do not have to put enough salt)
10. a small amount of rock sugar, no rock sugar with brown sugar it.
11. cinnamon a small piece, 2-3 pieces of thumb size it.
12. 5-6 pieces of sannay
13. 1-2 anise
14. 1 caojiao, broken.
15. 4-5 cloves
16. 1-2 pieces of Pericarpium Citri Reticulatae (陳皮), which is not omitted and has little effect.
17. 1 piece of coriander
18. 2 tbsp tea (tea can make the beef more crispy)
Practice
1, beef cut into pieces, under the pot of cold water to boil to remove the blood, clean, drain and set aside.
2, the tea leaves, peel, cloves, grass nuts, anise, kauri, cinnamon, rock sugar, incense, put in a mesh pocket standby.
3, the pot of oil, the first pepper fried, take out and put in the net pocket. This is for the sake of non-Sichuan people. Most people can eat peppercorns, but a bite into the peppercorns is very difficult. So we do to go with the ladder, it is best not to put pepper grain directly to the dish.
4, into the sliced pepper, bubble ginger, burst incense, add bean paste and dry chili pepper fried.
5, pour into the beef, stir-fry for a few minutes, and then add cooking wine and moderate water, into the mesh pocket containing seasonings.
6, first stewed in a normal pot for a while, so that the flavor of the seasoning slowly come out.
7. Put the stewed meat, including the mesh pocket with seasonings, into a pressure cooker and press it for about 1 hour. Brisket should be pressed for 1 hour to be very rotten, or it will be decidedly chewy belt. Oh, now also do not have to climb the snowy mountains across the grassland, we do not get themselves to eat belt oh.
Chongqing small noodles seasoning:
raw pumping flavor, old pumping color, green onion, ginger water, garlic water, chicken essence, balsamic vinegar, Yibin sprouts, Fuling squash crushed, sesame oil, pepper oil, chili oil. Mix all the ingredients well and it's done.
Note: ginger water, garlic water, that is, the ginger and garlic separately pressed into the mud, and then with a little boiling water soak for a while, separate soak ha. Then filter, remove the slag and use only the soaked juice.
8, the noodles are best used fresh cut thin noodles. I use Korean fresh cut thin noodles, make this noodle is good.
9, finally put the noodle seasoning in the bottom of the bowl, plus noodles, (of course, when cooking noodles, the last before starting the pot with a bit of cabbage, it is more authentic.) , and then add braised beef and beef broth two large spoon. Sprinkle with a little chopped green onion or cilantro and chopped squash. Oh, and you can add some crispy peanuts if you like. I didn't put peanuts in specifically, the ones in this picture are from the oiled chili. When you make oil chili, it's nice to put in a handful of crispy peanuts at the end when the oil cools down. It's just like the oil chili from Lao Gan Ma. See my old post on how to make oil chili