Materials: beef brisket 800 grams, 150 grams of vegetables, noodles, scallions, ginger, star anise, sesame leaves, hawthorn slices, soy sauce, soy sauce, tomato sauce, Pixian bean paste.

1, brisket soaked in cool water for two or three hours, and then drained into the refrigerator freezer cut chunks, carrots cut rollerblade block, scallions cut into long sections, ginger slices.

2, frying pan pour oil, hot oil under the brisket pieces stir fry.

3, stir-fry until the water is reduced, out of the oil, under the onion, ginger, fruits, star anise, fragrant sand and chili pepper continue to stir-fry, stir-fry aroma.

4, add soy sauce, soy sauce and tomato sauce continue to stir fry, stir fry until the color is uniform, no water.

5, add boiling water to submerge the brisket, add hawthorn slices and sesame leaves, and boil over high heat.

6, pour into the crock pot and simmer for one and a half hours, add carrots for the remaining half hour, and finally season with the right amount of salt.

7, pot less oil, sautéed Pixian bean paste. Beef soup together into the pot, cook switch fire.

8, soup pot boiling water under the noodles, cooking greens, noodles and greens out of the bowl and put on the brisket pieces, carrot pieces, pour the soup can be.