Sliced ??noodles, beef tenderloin?

Accessories chives, warm water, chili oil, salt, ginger slices, pepper, sesame paste, vinegar, starch, cooking wine, oil, black pepper , soy sauce, oil, garlic carrot shreds, cucumber shreds

1. Prepare the beef, wash it and cut the beef into small cubes, add soy sauce, black pepper, a little cooking wine, salt, starch, and use your hands Mix well and marinate for half an hour. Add oil to the sesame paste and mix well, add vinegar, salt, minced garlic and chili oil, mix well and set aside. 2. Heat oil in a pot, add Sichuan peppercorns and ginger slices. Stir in the pot until fragrant and take them out. Pour in the marinated beef cubes and stir-fry, add an appropriate amount of light soy sauce, until it changes color and becomes juicy.

3. After the water in the pot is boiled, add noodles and cook two or three noodles. Drain the cooked noodles into cold water, then put them into the warm boiled water prepared in advance. When eating, take it out, add sauce and seasonings, and a little chives. You can add cucumbers, carrots and other vegetables as you like.

Alkali noodles, sesame oil, beef, shiitake mushrooms, green onions, Sichuan peppercorns, five-spice powder, cooking wine, light soy sauce, dark soy sauce, flavored black bean sauce, salt.

Steps

1. Alkaline noodles are the kind of hot dry noodles that Hubei people eat. They are strong.

2. To cook the noodles, put the water in the pot and put in an appropriate amount of noodles. The noodles will expand after cooking, so don’t be greedy for too much.

3. Taste the noodles. If there is still a little hard core in the middle, pour it into the bean sprouts. Do not overcook it.

4. Drain the water, pour sesame oil while it is still hot, and use chopsticks to spread the noodles so that each noodle is coated with oil and becomes loose. Let it cool.

Making Beef Sauce

1. I use pure beef, cut into small pieces by hand, dice mushrooms and chop green onions.

——Beef is best cut by hand. It tastes more solid than machine-minced meat, and the grains are distinct when fried.

2. 3. Heat the oil in the pot over low heat, sprinkle in some Sichuan peppercorns, and when fragrant, take out the Sichuan peppercorns, add the beef and stir-fry.

4. Stir-fry the beef until the water is dry, add cooking wine, flavored black bean sauce, five-spice powder, stir-fry until the oil is released, and the beef will feel crispy.

5. Pour in the green onions and stir-fry until fragrant. Add the mushrooms and stir-fry until the water comes out. Pour in a small amount of dark soy sauce and light soy sauce and stir-fry evenly.

6. Add hot water to just cover the ingredients, bring to a boil, and add salt when the soup is half full.

——The purpose of adding water is to bring out the flavor, but not too much, so that the noodles can be soaked in the soup and have more flavor.

Put the fried sauce into a crisper

Put the cooled noodles into a crisper in portions per person and put them in the refrigerator

After freezing overnight, The next day, mix the beef and mushroom sauce into the noodles and heat them in the microwave.