Braised Beef Noodles
by Far away call
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cut 750 grams of beef brisket into small pieces (2-3 cm), wash it, and cook it under cold water. After the water is boiled, boil it slightly, remove the foam, and control the water.
2. Prepare materials. Mince Pixian watercress. Cut the Beijing spring onion into small pieces.
3. Heat a saucepan and add a proper amount of salad oil.
4. Heat oil into the Pixian bean paste and soybean paste, stir-fry at low heat to produce red oil, and the aroma of the sauce floats out.
5. Add ginger until fragrant, add beef and stir-fry evenly.
6. Add rice wine, light soy sauce, dark soy sauce, and stir-fry all the prepared seasonings evenly. Put in the Beijing onion segments.
7. Add boiling water, appropriate amount of sugar to season, turn to medium-low heat, and stew until the beef is half-ripe. Season with salt and continue to stew until the beef is fully cooked.
8. Put the beef broth into a bowl.
9. Add water to the wok and bring to a boil, then add the noodles.
10. The noodles are cooked and put into the soup bowl.
11. Add beef, chopped coriander, and chopped chives to the noodle bowl and serve.
Tips:1. For beef stew, it is best to add enough boiling water at once.
2. Adjust the amount of seasoning and spices for stew according to your own taste.
3. I don't like spicy taste. Pixian Doubanjiang can be omitted, the sauce is outstanding.
