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1. Cut the bought beef into large pieces, add cold water to the pot and add ginger slices. When the blood is boiled, remove the beef and control the moisture.
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2. These ingredients must be packed in seasoning packs to prevent them from being filled with various ingredients when you eat them.
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3. Slice soaked ginger, soaked pepper and cut into sections
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4. Pour the cooking oil into the hot pot
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5. After the oil heats up, put the peppercorns in a low heat and fry them to get the fragrance, remove the peppercorns
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6. Add soaked ginger, soaked red pepper, ginger slices, and stir-fry for a minute
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7. Add Pixian bean paste and dried red chilies and stir fry for a fragrant. At the same time, the oil will turn red and bright. This step is about five minutes.
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8. Pour in the beef cubes, stir-fry slowly over medium heat for about four or five minutes, then pour in cooking wine and soy sauce after heating
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9. Add boiling water and a little salt to boil over high heat, then change to low heat and simmer for 2 hours
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10. Take another pot to boil water, add the noodles after the water is boiled, put the noodles in a bowl after they are cooked, pour in a little soy sauce, pepper noodles, then add the fried beef glutinous seeds, and sprinkle with minced coriander, the beef noodles are OK.
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Tips:Adding tea leaves when stewing beef is to prevent beef firewood. Shannai clove is essential. Add boiling water to beef stew. Adding cold water will cause the beef to suddenly shrink when cold and it will become a little firewood. No matter what you stew, Yanzi recommends it here. Boiled water
