Huajianxiang Exhibition
1.
The beef tendon is first blanched in a boiling pot
2.
The cooked meat is washed to remove the froth and dried
3.
All the spices are ready, I used about 30 grams of Babao Tea
4.
Take a deep pot, put oil in the pot, add the sliced ginger and green onions to the heat until fragrant
5.
Add cinnamon, aniseed, grass fruit, rock sugar, pour in Shaoxing wine, chicken juice, oil and soy sauce, then pour about seven cups of water, reduce the heat
6.
Put the beef tendon, then pour the eight-treasure tea, and simmer for three hours
7.
Pour two drops of edible oil into the Shahe Noodles, stir and mix well, so that the Shahe Noodles are all covered with oil
8.
Take a frying pan, spread the Shahe Noodles on the bottom of the pan, and fry on both sides until crispy
9.
Pan-fried Shahe Noodles and Serve on a Plate
10.
The cooked beef tendon is removed and cut into slices.
11.
Put the meat slices on the fried shahe noodles, pour some boiled meat in the broth, and put it on the plate.
Tips:
Shahe noodles can be bought ready-made, and you can make it yourself. Use 100g rice noodles and 20g mung bean starch. Add 200% water and stir evenly and let stand for 1 hour. Find a stainless steel or other iron flat pan or baking pan. Stir the flour paste in layers, steam it in a boiling steamer for 2 minutes, take it out and put it in cold water to take out the whole piece, complete the cycle in turn, and cut into strips.
When cutting the beef, cut it against the grain. If you cut it along, it will taste tougher.
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