1. Wash the fat and lean beef, cut into moderately sized pieces, and soak in clean water for several hours, changing the water every hour.
2. Put the beef cubes in a pot under cold water, bring the water to a boil, pour out the frothy water, and wash the beef cubes.
3. Prepare the seasoning, cut the onion into pieces, cut the shallots into sections, and slice the ginger.
4. Heat the pot and pour the oil (hot pot with cold oil), add shredded chili, onion, ginger, garlic cloves, star anise, bay leaves, cinnamon, cumin, and Chinese pepper, and fry for a fragrance.
5. Add rock sugar and fry until the rock sugar melts; add tomato sauce and stir fry.
6. Add Pixian Douban and stir fry.
7. Add the shallots and fry until the aroma is strong.
8. Add beef cubes and continue to fry.
9. After the beef cubes are colored, add soy sauce and continue to fry.
10. Add cooking wine, stir fry evenly, turn off the heat.
11. Pour the beef and all the ingredients in the wok into the pressure cooker, pour water and flatten the beef, and cover the pot.
12. Bring to a high heat to the pressure cooker SAIC, change to medium heat and continue to cook for 20-25 minutes. Turn off the fire and wait for the high pressure valve to fall back. If you are in a hurry, you can put the pressure cooker under the faucet and rinse with cold water until the high pressure valve comes back down to open the lid.
13. Pick out the beef cubes, strain the soup, and strain out the seasoning.
14. Pour the beef cubes back into the filtered soup, pour back into the pressure cooker, and re-boil without covering the pot.
15. Boil the noodles in another pot. Cook the noodles and remove them into a large bowl. Add beef broth and beef cubes. Add blanched rape and carrots. A bowl of fragrant beef noodles is ready!
Tips:1. The beef cube can be cut a bit larger.
2. Put whatever you like in the final side dish. You can choose green, red, and orange vegetables to match the color, and you will have more appetite.
