1. Star anise, cinnamon, Angelica dahurica, grass fruit, peppercorns, fennel, bay leaves, Sichuan pepper are wrapped in gauze to make a bag
2. Beef slices are blanched in water to remove blood foam, rinse with cold water and put in a wok
3. Pour boiling water into the wok, add the ginger, spring onion, and chili to a boil over high heat. Reduce the heat to a low heat and cook for about 1 and a half hours until the beef is cooked. Then add sliced white radish, sugar, salt, chicken powder and monosodium glutamate. Season, cook until the white radish is hot, put in the sauce and cook for a while
4. Finely chop coriander and garlic sprouts.
5. Put water in the boiling pot and boil it into the noodles. When it is cooked, add the coriander and garlic sprouts to the bowl and pour in the prepared beef broth. Pour in 1 teaspoon of chili oil.
