1.? Seasonings and spices.

2.? The main flavor of carrot comes from bean paste, and the bean paste in Taiwan Province is fermented from soybeans. If you are in the mainland, try Pixian bean paste, and you must have both spicy and non-spicy pieces to get it.

3.? Beef shoulder. You can also choose beef brisket (loin pit meat, with more oily flowers) or tendon meat (with tendons and chewy feeling). Cattle bone is about one kilogram.

4.? After the oil is poured into the pan, heat it.

5.? Fry the beef in the pan until the surface is brown and golden. At the same time, the garlic and ginger slices are fried together to make the fragrance. After the beef is fried until golden, pick it up and put it in the soup pot.

6.? The same pan for frying beef, don't wash it, then put the beef bones down and fry them.

7.? After the beef bones are fried to smell meat, add bean paste, don't be stingy, and add at least one-third can of bean paste and spicy bean paste each.

8.? Let the juice of the bean paste dry a little.

9.? Put clear water into the pan, and wash out all the burnt aroma at the bottom of the pan.

10.? Pour all the beef bones and water in the pan into the soup pot with beef.

1 1.? Then pour in water, at least all the materials should be flooded, and it's okay to add a little more. At this time, add the octagonal onion and rice wine. My friend used Fissler's fast cooker and filled the water to about nine minutes. After the fire boils, turn to low heat for at least three hours, and it doesn't hurt to be longer. You can cover the pot, but I think my friend left a little crack. Let it cool after the flameout. Then the rock sugar is put in for seasoning until the soup is almost cooked.

12.? Then fish out the meat, let it cool and slice it. Pour a little beef soup in and let it continue to inhale the taste of the soup.

13 It is suggested that beef soup should be cooled in the refrigerator after it is cooked and eaten the next day. You will find that all the flavors are more layered and coordinated, and it is much more delicious than the first day. Before eating beef, heat the soup first. Don't pour the meat, just wait until the soup is hot before pouring it in.

14.? Put a little monosodium glutamate and soy sauce in the bowl first, and don't put it if you don't like it according to everyone's taste.

15.? Cook noodles. It is suggested to use handmade oolong noodles or Lamian Noodles and white noodles to pay attention to the quality. The white noodles we cooked this day made the aftertaste of the soup sour. I changed the noodles the next day and I was fine.

Tips:

Beef noodles, for me, Taiwan Province people, whether eating out or cooking by myself, are not uncommon. I have tried all kinds of methods, such as stewed and braised tomatoes with Sichuan flavor, and I have played them all. But this recipe is very different for me. The ingredients are simple and the seasoning is simple, but the stewed beef soup has a strong aroma, and the soup is golden, clear and not muddy.