Beef Soup
1.
Wash the beef, cut into large pieces, soak in clean water for 20 minutes and then remove it. Put enough water in the pot and put the beef in a high heat first.
2.
When the soup is about to start, turn to medium and low heat and use a spoon to skim the foam. Keep the fire low, it will take about 10 minutes to remove the foam.
3.
Put green onion, ginger slices, and pour cooking wine.
4.
Put the thirteen-flavor seasoning bag.
5.
Put the peppercorns.
6.
Cover and simmer for 2 hours.
7.
Prepare flour and yeast
8.
Add water to make a slightly hard dough and ferment into a semi-raised dough.
9.
Put flour and soda noodles on the chopping board.
10.
Knead the dough well.
11.
Divide into two face masks.
12.
Knead well again.
13.
Press flat.
14.
Use a rolling pin to roll into a cake.
15.
Bake on both sides of the pan until the cakes are just cooked.
16.
Add salt and simmer for hours.
17.
The beef is mature, turn off the heat
18.
Prepare cooked beef, garlic sprouts, and soaked vermicelli.
19.
Break the pie into small dices
20.
Bring the net pot to the heat, scoop some beef broth (you can add some water if you like a light taste) and bring to a boil, put the sliced beef, steamed buns, and vermicelli to a boil, turn it over. Put monosodium glutamate and drenching oil and serve.
21.
It is served with sugar garlic, coriander, and hot sauce.
Tips:
1. The beef must be soaked in clean water, and the stew must be filled with enough water
2. The noodles should not be pasted, otherwise it will affect the taste. If there is no ready-made pasta dough, you can also use yeast (half the amount and halve the fermentation time)
3. The cake must be baked on a small fire
4. Stewed beef, let it cool before cutting
