ingredients:

one and a half kilos of beef/beef tendon * * *, sugar color, one tablespoon of wine, 5-6 large slices of ginger, 6 pieces of garlic, several pieces of onion, two dried peppers, one teaspoon of pepper, 2-3 star anise, a little dried tangerine peel, two tablespoons of Chili bean sauce, two tablespoons of Sichuan red oil, half a tablespoon of salt and three tablespoons of soy sauce.

(2) Boil two tablespoons of sugar and three tablespoons of oil with low fire to make a sugar-colored sauce, add beef/beef tendon, stir-fry evenly over medium heat after drinking, add bean sauce and stir-fry with red oil.

(3) Move beef/beef tendon into a stew pot, add broth, salt, soy sauce, ginger, garlic, dried Chili, prickly ash, star anise and onion, boil and simmer for two hours, and add monosodium glutamate to mix well.

(4) Boil water in another pot, add vegetables/bean sprouts, and then take them out; Shake the noodles and cook them in a pot, scoop them up and put them in a bowl, put a few pieces of beef, pour the soup on them, add the vegetables/bean sprouts, and sprinkle with chopped green onion and pepper slices/diced onion.