1. Wash the cabbage and control water for later use, and use the beef broth for later use.
2. Cut the beef steak into thick slices for later use (the beef was previously pressed in the Adi pan and stored in the refrigerator for later use), and cut the green onion into sections and shred the ginger.
3. Put the knife cut noodles in a pot of boiling water and cook them in a large bowl. Pay attention to adding a tablespoon of salt to the cooking water. The face will be more vigorous.
4. Add bottom oil to the pot, heat it up, add scallions and ginger, stir fry, add beef and soy sauce, stir-fry the beef, add salted chicken hardcover plate and set aside.
5. Stir-fry the beef into a boil without washing the pot, add boiled beef broth, add cabbage, add salt and beef essence.
6. Place the bok choy on the noodles, place the braised beef on the noodles, pour the freshly cooked soup, and the braised beef noodles are ready.
Tips:When cooking noodles, add salt to the water to make the noodles stronger. Beef needs to be cut into thick slices to taste better.
