The practices of home-cooked beef noodles are as follows:

1. Wash beef tenderloin and put it in an electric cooker (both pressure cooker and electric cooker are acceptable), then add garlic, ginger and diced onion/tomato/carrot. Add soy sauce, rice wine, sugar, steamed buns, peppers and prickly ash granules (not spicy), and finally add water to cover the beef tenderloin, and put 2 cups of water in the outer pot of the electric cooker (the pressure cooker is set for about 4 minutes).

2. After the electric cooker jumps, turn over the beef tenderloin to see if it is all colored with halogen, add a glass of water to the outer cooker (the pressure cooker is set for about 2 minutes), let it cool after jumping, and it will taste better when it is frozen the next day. Take out the chilled beef tenderloin, slice it aside and heat the original gravy.

3. Cook the noodles with clear water on the other side, then scald the Qingjiang vegetables with boiling water, and finally use the heated marinade as the beef noodle soup base (the salinity can be adjusted in time), and add the noodles, and the Qingjiang vegetables and beef tenderloin are finished.