1. Prepare the required materials
2. Put the beef in the pot, add water that has not been used for the beef, and turn on the fire
3. Beef is slowly heated in cold water, it is easier to precipitate impurities and blood
4. Boil the water and cook for 5 minutes
5. After the beef is cooked, take it out, rinse and cut into pieces
6. Heat the pot meat with 2 tablespoons of oil, sauté the garlic and ginger slices
7. Stir-fry with beef pocket
8. Pour in boiling water (at least hot water above 60 degrees Celsius), add star anise, pepper, cinnamon and poppy shell
9. Add light soy sauce, dark soy sauce, sugar, and simmer until the soup thickens (about 1.5 to 2 hours)
10. Wash the vegetables and cut open
11. Bring water to a boil, drop a few drops of vegetable oil, add the vegetables and blanch them for 30 seconds to preserve the crispness of the vegetables
12. Remove the green vegetables for later use
13. Stew the beef until soft, and when the soup is thick, try the taste
14. Boil under the water and cook for 1 minute
15. Take out the cooked noodles, put green vegetables, beef cubes, pour the broth, and serve while it is hot
Tips:1. For beef, it is best to use semi-fat and lean sirloin because of its loose texture.
2. Sugar can also be omitted. Because light soy sauce and dark soy sauce contain sugar. According to your own preferences.
3. Poppy husks can also be replaced by grass fruits.
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