1.
Dough: flour 200G, water 100G, half teaspoon salt Braised beef tendon: 454G beef tendon, 3 star anise, 3 dried chilies, 2 slices of ginger, 1 grass fruit, 1 tablespoon of cumin, 1/2 tablespoon of pepper, bay leaves 1 slice, 5 cloves, 1 small piece of cinnamon, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, salt (adjust the saltiness according to the amount of water)
Surface decoration: green onion, white sesame (cooked)
[Prepare braised beef tendon]: Wash beef tendon 454G
2. Add 3 star anise, 3 dried chili, 2 ginger, 1 grass fruit, 1 tbsp cumin, 1/2 tbsp pepper, 1 bay leaf, 5 cloves, 1 small piece of cinnamon
3.
Add the cooking wine, soy sauce and sugar and then add some water until the beef tendon is covered.
Press the electric pressure cooker for 1 hour after SAIC. After the pressure cooker is naturally deflated, take it out and cut into small pieces (if you use an ordinary pressure cooker here, you need to add more water. Because the old-fashioned pressure cooker will spray out steam after steaming, if the water is less, it will dry the pot)
4.
[Prepare handmade noodles]
Mix 200G of flour, 100G of water and half a teaspoon of salt to knead into a smooth and even dough. Wake up in a fresh-keeping bag for 2 hours (you just need to keep the noodles there, and put it in the fresh-keeping bag to prevent the surface from drying out due to the loss of moisture from the dough)
5. After waking up the dough, use a rolling pin to roll the dough into a rectangular dough sheet with a thickness of about 5 mm
6. Cut into strips about 5 mm wide
7. Use your hands to make a long round, and the ends will naturally become slightly sharp. Sprinkle some dry powder in the middle of the noodles to prevent stain
8. Take a pot of hot water and add 1 teaspoon of salt to the water. Add the noodles and cook
9. The noodles are cooked and drained and put into a bowl. Add the original soup of braised beef tendon, top with braised beef tendon chunks, sprinkle with chopped green onion and cooked sesame seeds.
