1. Prepare beef, carrots, green onions, ginger, nutmeg, peppers, star anise, aroma.
2. Put clean water in the pot, add beef fast, peppercorns, and two slices of ginger to boil to stop the water.
3. After blanching, clean the blood powder and cut into small pieces.
4. Put oil in the wok, add the meat and stir fry to remove the surface moisture.
5. Add all the spices and stir fry for a taste.
6. Pour in the light soy sauce, cooking wine, braised sauce, stir fry for a taste.
7. Pour a lot of hot water, add green onions, and bring to a boil.
8. After the water is boiled, turn to a low heat, and use a spoon to skim any foam on the surface.
9. Prepare wet noodles, carrots, and sea greens.
10. After an hour and a half, add salt, cover the pot and simmer for another half an hour.
11. After that point, taste the soft and rotten meat to cut off the heat.
12. Because of the boiling of noodles and carrots, Shanghai greens are cut off.
13. Put the broth in tonight and directly add the noodles.
14. Add carrots and Shanghai greens to taste!
15. Finished picture.
