1, five spice beef grade beef 5 pounds, changed into about 500 grams of blocks, to be uniform, the main good slicing or you think the size of the degree of satisfaction, first with cooking wine, ginger, scallions, Sichuan salt yard system for 1 hour Then put into a pot of cold water with a moderate amount of salt, slowly boil over medium heat, fish out the beef until the beef breaks, fish out of the water with a clean wash. Then put into the brine in a small fire slowly brine (can not use high fire, one is the brine evaporation fast, the second is not easy to cook the beef rake) 1 hour or so can be, pot can be. Requirements for the color golden, five flavors rich, soft and tasty, available with platters, cold, etc.. 2, soy sauce beef to three pounds of beef, for example (probably two people eat a 2 to 3 meals like) three pounds of fresh beef (you tell the salesman how to do, he will recommend that you buy the most suitable parts of the beef) cut into 3 to 4 pieces (cooked volume will be reduced by nearly double), washed with water (tap water on the line), it is best to soak for 3 to 5 minutes, the use of this time will be put into the frying pan with water (water is estimated to be able to no meat, but first do not put the meat), will be used in the frying pan, and the meat will not be used in the frying pan, but will be used in the frying pan. Use this time to put the water in the wok (the amount of water should be enough to cover the meat, but don't put the meat in first), and boil the water. Wash and soak the meat in a container that can empty the water in the empty dry (any container, can empty to not drip on the line), and then put the meat into the boiling water and then to the pot to open for 2 to 3 minutes (commonly known as "tighten the meat a little bit", the purpose is to put the meat in the blood "tight"). (the purpose is to "tighten" the blood in the meat out, remove the odor). Tight meat in the process, you can prepare for the next session: pressure cooker into the water (the amount of water can be about no meat to 2 / 3 can be), into the onion section (about 1 to 2 inches long) 3 sections, ginger (about 2 mm thick) 3 to 4 pieces, find a piece of clean gauze (or seasoning box dedicated to the soup tonkotsu meat) to put a number of peppercorns, fennel, and 1 to 2 seasonings (aniseed fennel) as well as a variety of stewed meat material that you like (each put a small piece is enough, not more than three) (each put a small piece enough, not more than three kinds), wrapped up, the purpose is to meat cooked easy to choose out, otherwise the meat in the pot are all cumin or pepper or so on, eating is very troublesome. Add a little more wine to the pot (don't put salt, soy sauce, or pasta sauce or other salty seasonings in the pot yet) and bring to a boil. Fish up the tightly packed meat with a strainer, empty the water a few times, and put it into the boiling pressure cooker, cover the lid and the gas valve (check that the lid's valve and the gas valve are ventilated and not clogged before you cover it). Once the pressure cooker has come to steam turn the heat down to low for 15 to 18 minutes, turn off the heat and allow the cooker to depressurize and cool on its own (until you can safely remove the air valve and open the lid). Open the lid, fish out the meat and set it aside to cool, then sit the wok on the heat (you can turn the heat down a bit for this step if you're not skilled at the next step). This time to start frying the noodle sauce: do on the frying spoon, put a little oil, burned to seven or eight into, pour into the noodle sauce (general bag of noodle sauce half a bag to a bag of it, according to personal taste), like stir-frying like stir-frying, to the oil and the noodle sauce to fry evenly (do not fry the paste), at this time, high-pressure cooker soup should be open, the fried noodle sauce poured in and stirred, and then into the appropriate amount of soy sauce, salt and chicken broth), and then put the meat back into the soup, and then re-covered the lid and the gas valve, high heat to vaporize. gas valve, high heat until it steams up, then reduce the heat to low, 10 to 12 minutes, turn off the heat. Allow the pot to cool. Don't rush to enjoy; the meat will taste better if it soaks in the original broth for a few hours. You can even soup with meat in a container, wait for the soup to cool down, cover and put into the refrigerator (to prevent stringing) each time you eat how much to take how much, do not eat as much as possible do not turn, otherwise it is easy to bad.