Name: Beef Pan Noodle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2500g butter; 1500g Salad oil; 1000g Chicken fat; 500g Chicken Essence; 100g MSG; 350g ketchup; 250g Sweet noodle sauce; 15g Bay leaf; 10g clove; 15g pepper; 25g Cumin; 20g Fennel; 25g Senrixiang; 25g Black pepper; 10g Penang; 30g Cinnamon; 50g Cool ginger; 30g Bai Zhi; 25g Bai Kou; 40g Woody; 25g Sanna; 50g Xiangguo; 25g Xiangsha; 30g Licorice; 30g Red Kou; 30g star anise; 20g Grass button; 50g Meat button; 25g Tsaoko; 15g Bibo

Beef Pan Noodle

1. Find a pot (it's best to use an induction cooker, because you make it at home, you must do less, use an induction cooker to easily control the temperature), put the prepared butter, chicken fat, and salad oil into the pot (this recipe uses ten kilograms) The proportion of oil can be reduced according to the proportion), put the Baizhi tablets in the pot, and add the small ingredients (geran leaves, cloves, pepper, cumin, cumin, thyme, black pepper, betel) when the white tablets are bleached Lang), when it is deep-fried until there is no froth or the sage leaves are dark, remove the small ingredients (fry with a small fire, adjust the induction cooker to 180 degrees).

2. After picking out the small ingredients, we need to put onion, ginger and garlic to deodorize the oil (note that ginger should be added first), wait until the garlic is fried until golden brown, and remove the onion, ginger, and garlic. (I forgot to take the picture, but it does not affect hehe)

3. After frying the green onion, ginger and garlic, we put in the aniseed for frying. The aniseed is generally fried until the white kou is slightly darkened (fried with a low fire, and the temperature is adjusted to 200 degrees with an induction cooker), and fried for 25 minutes. No need to fish out the aniseed.

4. Don't fry the chili directly after the aniseed is fried, it is easy to be mad, stop the fire for five minutes, and then start the fire (fry with a small fire, the induction cooker is adjusted to 150 degrees), be sure to keep turning. So as not to blow up the Hu.

5. After frying the chili, take it out, dice the beef, and fry it. When the oil does not bubbling, the beef will be fried (fry with low heat).

6. After the brine is prepared, adjust the brine according to 1:3, that is, one pound of oil is mixed with three pound of water. Add the prepared chicken essence, monosodium glutamate, salt, tomato sauce, and sweet noodle sauce. Bring to a boil over high heat and simmer for half an hour on low heat. The chili will taste good, and you can use it. (Leave me a message if you need board material, we will match it to you according to the proportion, saving time and effort).