First: Use refined and pure butter

When making chili marinade in Anhui Panmian, the first thing to do is to use refined and pure butter, because the function and key of butter is beef. Oil can absorb the aroma of various ingredients, so good butter is the basis. In addition to choosing good butter, the proportion of butter is also very important. If there is too much butter, the pan noodles will tend to taste sticky and greasy.

Second: Choose thick-skinned and slightly spicy chili peppers

A major feature of Anhui Ban Mian is that the chili peppers are soft, delicious, and slightly spicy. Eating more than a dozen in a row is not enough. This means that when choosing pepper varieties, you must follow two criteria, the first is fragrant, and the second is slightly spicy. Thick-skinned peppers taste delicious and chewy.

Third: Add a variety of spices and simmer over low heat

Put butter in the pot. After the butter is completely melted, add fennel, bay leaves, and peppercorns. Wait for the spices, simmer over low heat until the edges of the fragrant leaves are slightly rolled up, take them out, first add onion, ginger, then add star anise, cloves, angelica, fragrant sand, white cardamom, grass fruit, cinnamon and other spices, low heat Simmer slowly for an hour, then add the new generation of chili peppers, cook the chili peppers until dark red, just pour oil into the chili peppers, and finally add the beef.

Extended information:

Pan Mian (referring to beef pan noodles), beef pan noodles is a popular snack, with one clear, two white and three Characterized by red and four green colors, the key to the taste of the Beef Pan Mian snack lies in the dozens of ingredients, among which chili pepper is a very important one.

Beef Pan Noodles have the characteristics of one clear, two white, three red and four green. Various ingredients are boiled in the noodle soup to make it clear. The noodles are served with green vegetables, red/white/green. The color makes the noodles look more appetizing, hence its reputation. Beef Pan Noodles originated from Taihe, Anhui Province. The noodles are smooth and chewy, the soup is rich and flavorful, and it is salty, spicy and spicy.

The ingredients are carefully cooked with more than 20 kinds of spices, chili peppers, beef, butter, etc. The Huainan method is to fry dry red peppers in warm oil until they are semi-mushy (a little mushy), then pour the braised beef and braised beef soup into the chili peppers and oil, bring to a boil over high heat and simmer until the flavor is absorbed. The most delicious thing after cooking is the chili. Small details like this determine the quality of the base of a pot of ban mian. As the saying goes, details determine success or failure.

Reference: Panmian Chili--Baidu Encyclopedia