1. First, blanch the beef with boiling water to remove the blood; I personally like to use beef tendon, which is delicious and gives the beef noodle texture.
2. Prepare traditional spices, cinnamon and star anise give the soul of beef noodles~
3. Of course don’t forget ginger and garlic.
4. Cut into large pieces
5. Cut into large pieces
6. Oil the saucepan directly, put a spoonful of brown sugar after the oil is hot, put the beef jerky after the brown saccharification, and then put the spices in the back, the order is to prevent the spices from being burnt~
7. Then put all the vegetables in and continue to fry~
8. Add dark soy sauce, soy sauce, salt, and remember to add some cooking wine to remove the fishy and add more flavor~
9. The ingredients are almost turned over, just add water and start to simmer~
10. It only takes 15-20 minutes to use the pressure cooker, and it takes about 1 hour for the traditional pot selection~Because the sauced purple beef tendon can only be QQ and not too hard~
Tips:Remember that the noodles should be cooked in white water and placed in a bowl, plus the finished soup to complete it~
