1. Ingredients: 500g of beef, 250g of potatoes, 250g of carrots, 50g of parsley, and1000g of handmade noodles.

2. Seasoning condiments: onion, ginger, pepper, aniseed, soy sauce, vinegar, monosodium glutamate and sesame oil.

3. How to make it:

① Cut the beef into 4 cm square pieces.

(2) split the onion from the middle and cut it into sections, and pat the ginger slices loose for use.

③ Zanthoxylum bungeanum is put into Weibao (a stainless steel zygote with holes).

(4) Put the beef, onion, ginger, aniseed, and pepper flavor into a pressure cooker, add a little soy sauce and a proper amount of salt, add water to the meat, cover the pressure valve, ignite, and simmer for about an hour.

⑤ Peel potatoes and carrots, cut them into dices with a length of 2 cm and a width of 1 cm, and put them in a casserole.

⑥ Add the stewed beef and broth into the casserole and stew until the potatoes and carrots are soft. The preparation of beef gravy is completed.

⑦ Remove the yellow leaves from coriander, remove the roots, wash and cut into 2 cm long segments.

⑧ Take a small bowl, add appropriate amount of soy sauce and vinegar (according to personal taste), add a little monosodium glutamate and sesame oil, and mix well.

Pet-name ruby according to the home-cooked method to cook handmade noodles, water boiling, hit a cold water. After the noodles are cooked, fish them into a pot of warm water in time and tighten them. Pick noodles into a bowl, spoon beef marinade, sprinkle coriander, and pour a small amount of sauce vinegar juice. Serve.