Main ingredient: 300 grams of beef brisket (loin nest),250 grams of noodles (standard noodles)

Supplement: 70 grams of baby bok choy,5 grams of sour cabbage

Seasoning: 5 grams of scallions Step 1: Make the soup

Materials

1.45 grams of sesame oil;

2.10 grams of scallions (cut into pieces),5 grams of ginger,10 grams of garlic,chili pepper 5 grams;

3. 240 grams of rock sugar;

4. 120 grams of tomato sauce, 120 grams of five-spice bean paste, 240 grams of bean chili sauce;

5. 100 grams of carrot chunks, 100 grams of white carrot chunks.

Marinade Pack

22g of cumin, 18g of cinnamon, 18g of dashi

Seasoning

30g of soy sauce, 30g of soy sauce paste, 10g of chicken powder, 5g of white pepper, 5g of salt, 30g of rice wine, 45g of sugar

Method

1. Stir-fry Ingredient 2 in sesame oil, then add the rock sugar and stir-fry it until it melts.

2. Then add ingredient 4 in order and stir-fry the aroma out.

3. Fill the soup pot with water until it's about eight minutes full, add the carrots, white radish pieces and marinade packets, and simmer for about 1 hour to taste.

4. Finally, add seasonings and mix well.

Step 2:

1. Cut the brisket into pieces, first blanch in boiling water and then rinse and set aside.

2. Put the braised soup base and beef brisket cubes together in an Instant Pot and simmer for about 40 minutes.

3. Another hot cooked noodles in a bowl, add the stewed soup and ingredients in step 1, and then add blanched cabbage, scallions and pickles can be.

Tips - food incompatibility:

Sour cabbage: sauerkraut should not be eaten with persimmons, can lead to gastrolithiasis.