The practice of beef miscellaneous is very simple, it is the key raw materials are tripe, intestines, beef lungs, etc., and another with the water Ling Ling's baskets into a large iron pot stewed rotten, stewing longer and longer the more odor, beef miscellaneous soup mixed with baskets in the aroma, the aroma and seeped into the meat taste of beef miscellaneous soup. With the spleen and appetizing spicy sauce, hot and spicy beef soup melt in the mouth, will be your stomach ironed to a safe and sound, crisp and dense taste accompanied by the aroma of the fragrance, a breath of two or three bowls of certainly no problem.

Beef tendon: cut dices, blocks, or strips, specifications according to my mouth 1/3-1/4 is appropriate. Cut and put into the dish with cool water to wash 2 times, and then put the infestation.

Radish: clean, cut into small pieces, the same size as the above can also be slightly larger. Note that you do not need to peel the radish.

Anise, ginger and star anise: rinse and place on a small plate.

Scallions, ginger, garlic: peeled, cleaned and placed on a small plate. Note that ginger also do not have to peel. Small scallions made into knots, can prevent the stew in the case of falling apart.

After carrying out the above work in the middle, put the basket to the casserole, put the casserole 2/3 of the water, just start the fire to cook. Pour the water in the dish holding the beef tendon, pile the star anise, good ginger, aniseed fennel, ginger and garlic onto the beef tendon, and let it dry until it comes to a boil in the casserole. Once the casserole is boiling, remove the outer lid and fire cook the radishes again. This time the stainless steel pot to use, pour some cooking oil, oil boiled to 7 mature when put into the beef tendon and seasoning, stir fry. Pay attention to do not have to stir fry too hard, the big winter of the old flip to the tendon is not easy to absorb heat reaction.

Fried into the aroma when put into the two frying spoons of soy sauce for color and taste, I taste more heavy. Stir fry a few more times after all poured into the boiling radish soup. Add small scallions (will be the day before yesterday loaded packages of hairy blood Want of heavenly peppercorns, tuning 2 look at the other put in), change the fire gradually stew. 2 hours and then uncover the pot and add salt.

Despite the fact that there are a lot of seasonings needed to make the soup base of beef miscellaneous, but it does not mean that it is difficult to grasp a certain way and method, you will also find that many things are not very difficult if we are serious about learning, for the beef miscellaneous noodle, nowadays, many fast-food restaurants are in the process of doing, but a lot of the flavor is not the traditional style of taste, and is not a very environmentally friendly and hygienic, and therefore to be To understand the traditional style of beef noodle we need to learn to make beef soup base by heart, and then make delicious and clean beef noodle.