1. Cut beef into thin slices, boil in boiling water, remove blood, and remove
2. Boil water, add boiled beef, add a spoonful of cooking wine and simmer for half an hour
3. At the same time, prepare other materials, slice Xiangru, slice garlic, shred ginger, cut dried red pepper into small sections, wash star anise and cinnamon
4. Remove the boiled beef and serve the soup in a bowl for later use
5. Heat oil from the pan, add star anise, cinnamon, ginger, garlic slices, dried red pepper, and saute until fragrant
6. Stir-fry cooked beef
7. Stir-fry until the beef is zoomed, cook in appropriate amount of cooking wine, light soy sauce, oyster sauce, and a spoonful of soybean paste (if you like spicy bean paste or chili oil, the color will be more beautiful), stir and stir evenly
8. Add shiitake mushrooms and diced celery (don’t put celery if you don’t have it) and stir fry
9. Stir-fry until the mushrooms are soft, add a little salt and chicken essence, add an appropriate amount of water and simmer for a good taste
10. Cook the noodles in another pot
11. After the noodles are cooked, transfer them to a bowl, pour beef broth, and top with fragrant ru beef.
12. Finished product
Tips:In order to take care of the children’s taste, I used a non-spicy soy sauce, so the soup is clearer. If you want to have a beautiful or spicy color, you can use bean paste or chili oil instead of soy sauce.
