After marinating the sliced meat with soy sauce and cooking wine, add more thickening powder to catch it evenly, so as to avoid the meat from getting old after cooking for a long time.
Put oil in the pan, stir-fry the meat slices, and put them away for later use after changing color. The oil temperature should be 70%
Continue to put oil in the pot, saute star anise, garlic slices and ginger slices (people who like spicy food can saute pepper and garlic together), stir-fry beans together, add water until the beans are over, and add salt, soy sauce and a teaspoon of 13 fragrance, which is slightly heavier and more salty than usual cooking. After boiling, take out two-thirds of the soup.
Add fried meat slices and noodles to the beans. Pay attention to the noodle placement method: evenly spread a layer of noodles, sprinkle a little oil, not too much, evenly, then spread another layer of noodles and sprinkle another layer of oil ... until the noodles are finished.
Cover the lid and simmer the noodles. Pay attention to see if there is any soup in the pot every few minutes. When there is no soup, slowly add half of the soup just poured out along the side of the pot, and don't let the soup touch the noodles (noodles are placed on the beans and meat). Cover and stew, and repeat the above actions until the soup is gone. Pour all the soup and cover until the noodles are completely cooked by the steam in the pot. During the whole process, keep shoveling the bottom of the pot to prevent burning, but don't turn the noodles.
Finally, take a pair of chopsticks and a spatula, and mix the noodles and vegetables well. Those who like garlic can mix some garlic juice to eat. If you don't like garlic, mix it with vinegar and Chili oil. It's delicious to eat without mixing anything.