1. Ingredients: 1000g fresh Guizhou yellow beef, 500g rice noodles, 200g pickled lotus white, 200g pickled radish, a little butter, a little green onion, a little pepper, a little star anise, a little kaempferol, A little grass fruit, a little amomum villosum, a little bay leaf, a little fennel, a little cinnamon, a little salt, a little dried chili pepper, a little MSG, a little coriander.

2. Method/steps: Wash the beef and cut it into large pieces, cook it in a pot until it is half-cooked and remove it. Use a clean pot to add water, sugar color, spices (Panthoxylum bungeanum, star anise, kaempferol, grass fruit, amomum villosum, bay leaves, fennel, cinnamon, salt, dried chili pepper, MSG) and bring to a boil, add half of the beef and cook until cooked, remove and cut into 5 cm long and 3 cm wide slices; cut the other half of the beef into cubes for use Bring to a simmer.

3. Rinse the rice noodles with water and set aside; paste the chili noodles, roast them with dried chili peppers until crispy and beat into a slightly batter (do not break them too much); cut the sour lotus flowers into 1.5-2 cm long sections; coriander Cut into sections of about 8 mm and set aside.

4. Put the rice noodles (150g-200g in a bowl) into a pot of boiling water and blanch them thoroughly, put them into a soup bowl, put beef slices (25g) on ??the rice noodles, and cover with the stewed rice noodles. Diced beef (25g), add an appropriate amount of sauerkraut and pickled radish, add a little butter, sprinkle with coriander knots, and finally pour hot original soup, mixed oil, MSG, Sichuan pepper powder, simmered chili pepper, and pepper. An authentic Guizhou delicacy with perfect color, aroma and taste is completed.