Beef noodle recipe (to 20 pounds of beef as a standard):

Hawthorn 25 grams, Gardenia 8 grams, 8 grams of lingzhi Huoxiang 20 grams, 25 grams of cloves, 30 grams of ginger Citrus aurantium 25 grams, 40 grams of cumin? 25 grams of Angelica dahurica, 25 grams of kowtow, 25 grams of allspice, 25 grams of daisy? , 25 grams of wood 25 grams of star anise 50 grams, 25 grams of bark, 25 grams of peach 25 grams of sand nuts 25 grams of grass 25 grams of cinnamon 25 grams of peppercorns 20 grams? , chili powder appropriate amount of which chili powder alone, pepper does not grind powder, the remaining 18 kinds of raw materials in accordance with the required amount of ground into a powder mix.

Methods:

1, will cook the meat need to use the seasoning ready: pepper, fennel and other finely chopped seasoning with gauze or seasoning ball wrapped for use;

2, beef soaked in cool water for 3-5 hours, during the period of a change of water; soaked beef cut into fist-sized pieces into a separate pot of cold water, boiling, skimming all the foam;

3, add green onion, ginger, ginger, and other ingredients, and then add the beef to the pot of cold water.

4, another frying pan (slightly more), and then immediately add the peel, garlic, cinnamon, star anise, ginger, stir-frying incense over low heat (until the garlic brown).

5, pour into the drained diced beef, dried chili pepper stir-fry over high heat until the water is dry; stir-fry to a slightly sticky pan, drizzle a teaspoon of cooking wine (or white wine) to continue to stir-fry attention! White wine degree is high, conducive to the flavor, but the fire is easy to fire more oil (jargon called "hook fire"), do not recommend that newcomers try; usually stir-fry vegetables such as the "hook fire" do not panic, cover the pot, turn off the range hood and gas stove can be; and once again there is a feeling of sticking to the pan Half a teaspoon of balsamic vinegar to continue to stir-fry; add a little salt, five-spice powder, two or three icing sugar to stir-fry;

6, will be stewed meat before the original soup with a strainer to remove impurities, poured into the frying pan; boiled to turn the heat to low, cover and simmering for an hour (until the beef is soft and rotten can be).

7. In a separate saucepan, bring the water to a boil and add the dry noodles.

8, a treasure on a lot of Changde rice noodles, common dry powder and wet powder two kinds: dry powder is relatively cheaper, longer shelf life (a few months no problem); wet powder taste better and more authentic, but the price is relatively high, and can not be put for a long time (refrigerated about two or three days); in addition there are also half-dry and half-wet powder (such as the picture in the right half), the test taste is not as good as dry powder, do not recommend. If you are looking for dry flour, we recommend Jinjian's straight rice flour, which is made by a local rice mill in Changde and has a good taste.

9, step 7 of the water boiled again after the pot cover and turn off the fire, simmer for about 10 minutes (by taste no hard core can be), out of the yards in a bowl, topped with stewed fried beef block, then drizzled with soup stew broth, sprinkled with chopped green onions, cilantro, on the OK!