Braised Steak Noodle

Braised Steak Noodle

1. Wash the fresh beef ribs and soak them in cold water for two to three hours. Change the water frequently and rinse the blood.

2. Put the amount of water in three bowls of noodles, add green onions and ginger, open the lid and cook in the electric pressure cooker, boil first, and remove the scum after boiling. (Let the water boil for a little longer, and the float must be cleaned. The amount of water in the three bowls is exactly the amount for breakfast tomorrow).

3. Lowest pressure rice porridge mode, cook for 20 minutes.

4. Remove the short ribs.

5. Add cumin powder, pepper, light soy sauce, dark soy sauce, and salt to the steak ribs and marinate for half an hour (add more seasonings to make the steak ribs full of flavor).

6. After marinating, add the original beef broth, the soup is slightly over the steak ribs, put green onion and ginger, and cook for 20 minutes in the pressure cooker porridge mode.

7. After the above few steps, I harvested a pure soup and a braised short ribs (this is prepared at night and put in the refrigerator for noodle cooking the next day).

8. The next morning, prepare cabbage, coriander, and green onions.

9. Blanch the noodles, boil until half-cooked, pick up and set aside. After the broth is boiled, add salt, half-cooked noodles, cabbage, green onions, coriander, pepper, and chicken essence. Bring out the pot immediately after boiling, add braised short ribs after the noodles are out of the pot.

Tips:

The steak ribs are not blanched, and the original soup is produced at one time. The water must be changed frequently when the blood is bleached, and the floating must be cleaned (the soup that is not blanched is more delicious). The steak ribs are more enjoyable if you buy more meat. Today’s steak noodles, my guy drank all the soup!