Four Seasons Beef Brisket Noodle
1.
Wash the sirloin, then cut into 1 cm cubes
2.
Beef brisket pieces in a pot under cold water, add ginger slices, boil for 1 minute after the water is boiled
3.
Cut the carrot into small cubes, slice the remaining ginger, break the star anise, and soak the dried shiitake mushrooms well and mince for later use
4.
Put oil in the pan, fry the beef, star anise, grass fruit, and nutmeg together to get the water out, add cooking wine, salt, ginger, green onion, and stir-fry evenly
5.
Put light soy sauce, dark soy sauce, and ketchup together
6.
Add hot water to the beef
7.
Turn into a casserole and boil on high heat, then turn to low heat and continue to cook for 60 minutes
8.
After 60 minutes are up, add the sliced carrots
9.
Add the shiitake mushrooms and let it simmer for 30 minutes, the sirloin is ready
10.
Next, get ready to roll the noodles
11.
Bring the water to a boil, add the noodles to a boil, add 1/2 teaspoon of salt
12.
Finally add rapeseed and cook for 1 minute
13.
Finally, take the noodles out and put them in a bowl, pour the sirloin and soup on it.
Tips:
1. The beef must be boiled in cold water to ensure the soup is clear. Do not wash it with cold water when it is taken out, but rinse it with warm water;
2. Ketchup is added to the seasoning, but the taste of ketchup cannot be tasted. The function is to neutralize the taste of soy sauce, and the color of the soup will be reddish and brighter, omitting the addition of sugar;
3. If the grass fruit and nutmeg are not available, don't use it;
4. The braised beef in the noodle soup must be light, and no one wants to eat greasy noodles;
5. It happened that my son couldn't eat chili at home when it was cooking, so I only cooked it for the time being. If you like spicy, you can add chili. The sirloin tastes better than pure beef because the sirloin has tendons and is not fired.
