Ingredients:

Dried bamboo shoots and beef brisket

Practice:

1, boiled bamboo shoots for 20 minutes, soaked overnight, washed and cut into small pieces for later use.

2. Wash and cut the burdock into cold water, add ginger slices, cooking wine and onion leaves, remove them after blanching, rinse the blood foam with hot water and drain for later use.

3. Seasoning preparation: sliced ginger, chopped green onion, diced garlic, prickly ash, dried pepper, fennel, star anise, fragrant leaves, cinnamon, kaempferia kaempferia, tsaoko, bean paste, crystal sugar, soy sauce, soy sauce, salt and chicken essence.

4. Add oil and rock sugar to the pot, stir-fry with low fire until it is jujube red, then add beef, stir-fry and color, then add pepper, dried pepper, ginger, garlic, scallion, fennel, star anise, fragrant leaves, cinnamon, kaempferia kaempferia, Amomum tsaoko and bean paste, stir-fry until red oil is obtained, then add boiled water, light soy sauce, light soy sauce and bamboo shoots, and cover with medium fire for stewing/kloc-

Tips:

1, don't drain the soup, cook some noodles and add two spoonfuls of beef to make a bowl of delicious beef noodles.

2. If you want to add water halfway, you should also add boiling water.