1. Peel the tomatoes in hot water. The beef is blanched in hot water for 3 minutes to remove the blood, and when blanching, add a few drops of white wine to remove the fishy and freshness.
2. Tomatoes 4/5 cut into small cubes, 1/5 slices. Cut shiitake mushrooms into 4 pieces.
3. Add a little oil to the wok, just a little bit. Add a little ginger and chopped green onion until fragrant, pour in the diced tomatoes, stir-fry the water, add a little pepper, rock sugar and continue to fry.
4. Add beef and stir fry, add light soy sauce, oyster sauce, soybean paste, fermented bean curd, cooking wine, and continue to fry. Just a few minutes.
5. Pour into a pressure cooker, add water, salt, stew, and add sliced tomatoes just now. After breathing, turn to low heat and simmer for 25 minutes, it is ready.
6. Add a tablespoon of salt to the noodles, with moderate hardness. Wake up for an hour after the dough is ready. Divide into several large pieces and apply a little oil. Roll into large pieces and cut into strips. After the water boils, pull it into noodles and put it in the pot. Cook for two minutes to get out of the pot.
7. Blanch the rapeseed, add it to the beef noodles and serve
Tips:1. Save a little slice of tomatoes to increase the taste when eating.
2. Add salt to the noodles to make the noodles chewy. Be sure to wake up for more than an hour.
