Information:

Beef (brisket) a catty, a large onion, ginger half a piece, a head of garlic, a pinch of peppercorns, a pinch of fennel,

Anise (daikon) two grains, seven or eight dried chili peppers, a piece of grasshopper, two pieces of leaves, five spices (thirteen spices),

Dry rice flour, a teaspoon of dark soy sauce, 1.5 teaspoons of soy sauce, a teaspoon of wine, a teaspoon of cooking oil,

Chenping (or sun-dried orange peel) a slice, cinnamon,

One slice of orange peel and one small slice of cinnamon.

Steps:

Prepare all the seasonings needed to cook the meat: pepper, fennel and other finely chopped seasonings wrapped in gauze or seasoning ball and ready to use;

Beef soaked in cool water for 3-5 hours, during which time the water was changed once; the soaked beef was cut into fist-sized chunks and put into another pot of cold water, boiled, and skimmed off all the froth;

Add the onion, ginger, star anise, grasshopper, cumin, and other ingredients, and then add them.

Add green onion, ginger, star anise, grass nuts, fennel, peppercorns, dried chili peppers, sesame leaves; add one teaspoon of dark soy sauce, 1.5 teaspoons of soy sauce, one teaspoon of cooking wine, one teaspoon of cooking oil when the pot boils; simmer for an hour on a low heat with a lid, add 1.5 teaspoons of salt, half a teaspoon of five-spice powder, and simmer for half an hour with a lid on a low heat, and then cut the pieces into diced pieces (three-centimeter squares) and leave them to be used.

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);

Pour in the drained beef diced, dried chili peppers stir-frying over high heat until the water dries up; stir-frying to a slightly sticky sense of the pan, drizzle a teaspoon of cooking wine (or white wine) to continue to stir-fry note! White wine degree is high, conducive to the flavor, but the fire is easy to fire more oil (the 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; 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;

The original soup stewed meat with a colander to remove impurities, poured into the frying pan; boil and then turn to a low heat, covered with a lid and simmering for an hour (until the beef is soft and rotten can be);

The other cooker, the water boiled to add the dry flour;

Somewhere there is a lot of Changde rice noodles, the common dry and wet noodles two: dry and wet. Wet powder two kinds: dry powder is relatively cheaper, longer shelf life (a few months no problem); wet powder taste better 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. Dry noodles, we recommend Jinjian's straight rice noodles, which are made in Changde's local rice factory, the taste is good; powder;

Step 7 of the water boiled again after adding a lid and turn off the fire, simmering for about 10 minutes (tasted without a hard core can be), out of the yards in a bowl, topped with braised beef cubes, and then drizzled with boiling soup stewed meat broth, sprinkled with chopped green onions, cilantro, then OK!

The size of the teaspoon in this recipe is as shown in the picture (a common household porcelain spoon is just big enough to hold an egg)

Please click to enter a description of the picture

Tips

When cooking the meat, be sure to use a saran wrap or a spice ball to hold the finely chopped spices;

When stir-frying the meat, all the ingredients should be stored in a bowl. When frying the meat, all the ingredients should be cool oil in the pot, stir fry on low heat;

Salt can be adjusted according to your own taste, the newcomer a small amount of time is appropriate;

When cooking rice noodles, the beef broth should be put on a low fire to maintain the temperature, the soup of the rolling broth is tasty;

Minced cilantro is very useful to enhance the aroma, if you don't hate it must be there;

If there is red oil, you can add a little in the

If you are from Hunan, please double the amount of chili pepper :)

About cooking the noodles, it is written on the bag seven or eight minutes, but it is not enough after many tries; after repeated experience, the texture of boiling and then turning off the fire and simmering is the closest to that of the local fresh noodles in Changde;

Don't cook more than half of the bag at a time or you will be cooking a pot of thick rice soup.