Beef Noodles
1.
The beef is cleaned and cut into small cubes, about 3cm or so. Soak in clean water for 2 hours, changing the water once in between, until the water is clear and there is no blood.
2.
Put an appropriate amount of water in the pot, add cooking wine, green onion and ginger cubes, put the beef cubes in the pot, put cold water into the pot, boil over high heat, and blanch the beef cubes to remove the blood and dirt in the beef.
3.
Use a spoon to remove the blood foam from the beef soup, keep the water in the pot boiling, skim off the blood foam, and remove the beef to control the moisture.
4.
Heat the wok, add 1 small handful of rock sugar, 1 bowl of water, do not stir it, keep the heat to simmer until the rock sugar melts.
5.
The rock sugar has melted, showing big white bubbles. This is water vapor evaporating. Stir gently with a shovel.
6.
Continue to stir fry slowly until the big white bubbles disappear and slowly turn into the color of sesame oil, at which time the sugar color is ready.
7.
Put the beef into the pot and stir-fry evenly. Add 2 aniseed, 2 dried chilies, 2 slices of bay leaves, 5 slices of dried hawthorn, green onion and sliced ginger, and stir-fry evenly.
8.
Add an appropriate amount of water, just before the beef. If you want to drink beef broth, add more water. Add 2 scoops of light soy sauce and 1 scoop of dark soy sauce.
9.
Put it into the electric pressure cooker and turn on the "beef" mode. It will be ready in about 25 minutes. After the beef is cooked, open the lid.
10.
Cooking noodles is easy. Put enough water in the pot to boil over high heat, add the noodles and cook them to remove the water. If you want to eat refreshing noodles, you can put the noodles in boiling water.
11.
Put the noodles in a bowl, pour beef cubes and beef broth, and put a few small rapeseeds that have been blanched until cooked.
