Accessories: salt, cooking wine, cooking oil and soy sauce.
Steps:
1, sliced beef, a little cooking wine, a little salt and a little oil, and marinated for a while.
2. The fire in the pot begins to boil water. After the water boils, add a little oil and salt, and then add noodles. This kind of wide noodles should be staggered one by one, and it is easy to stick together when sprinkled. After the noodles become soft, chop them with chopsticks. You can cover them, simmer them on medium heat, and then open the cover after the water boils, otherwise they will boil easily.
3. Because this noodle takes a long time to cook, side dishes can be prepared during the noodle cooking process. Wash fresh mushrooms, squeeze them into water and slice them.
4. Cut the red pickled pepper into pieces and cut the green garlic seedlings into oblique sections.
5. When the noodles are cooked until they can be pinched off with chopsticks, and there is no hard heart, pour the mushrooms and blanch them in the water. Just cook the mushrooms until they are soft.
6. First pick up the boiled mushrooms.
7. Filter the noodles.
8. Pour a small amount of oil into another pot, pour in red pepper, mushrooms and green garlic seedlings, stir-fry them until they are raw, and then serve them. Generally, I like to fry noodles in a non-stick pan, so I can use less oil.
9. Put a little more oil in the pot than just now, pour in the beef and stir fry. The beef should be slightly more oily before it is tender.
10. After the beef becomes discolored, pour in the previously fried chili mushrooms and green garlic seedlings, stir fry together, add appropriate amount of oil, and soy sauce. You can pour half a bowl of boiling water and boil a little juice.
1 1, pour the noodles and mix them evenly.
12, put the fried noodles on the plate and eat them. The beef is tender and the noodles are tender. It's delicious.