Ingredients: 600 grams of beef brisket

Ingredients: One carrot, one coriander or chive, one large piece of ginger, two sections of green onion, one star anise, one strawberry, nutmeg Two

Seasonings: two teaspoons of salt, two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, and one tablespoon of tomato paste

Method:

1. Prepare ingredients.

2. Cut the beef into small pieces, put it in a pot with cold water, add half a piece of chopped ginger, bring to a boil and cook for one minute.

3. Rinse the beef with warm water and set aside. Dice carrots. Slice the remaining ginger and break into pieces the star anise.

4. Put oil in the pot, stir-fry the beef, star anise, strawberries and nutmeg to remove the water, then add the ginger and green onions and stir-fry evenly.

5. Add light soy sauce, dark soy sauce, and tomato sauce and stir-fry together. Add hot water to a boil and simmer over low heat until the beef is tender.

6. Add salt and carrots and continue to cook for 20 minutes. Serve the braised beef noodle soup base.

Tips:

1. Put the beef in cold water and cook until the blood stains are boiled to ensure that the soup is clear. Take it out and do not rinse it with cold water. Rinse it with warm water.

2. Tomato sauce is added to the seasoning, but the taste of tomato sauce is not noticeable. The function is to neutralize the taste of soy sauce, and the color of the soup will be redder and brighter, so the addition of sugar is omitted.

3. If you don’t have strawberries and nutmeg, you don’t need to use them.

4. The braised beef used in noodle soup must be light. No one wants to eat greasy noodles.

5. Pregnant women are not allowed to eat spicy food, so I only made the braised flavor for the time being. If you like spicy food, you can add chili pepper. Beef brisket tastes better than pure beef because brisket has tendons and is not sticky.