Papa Yang Chongqing Noodle Beef Noodle
by Daddy Yang's Private Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Rinse the beef with clean water, add water, green onion, sliced ginger and a little pepper to the pot and cook on high heat
2. Cut green onion into sections, slice ginger, chop watercress and set aside
3. Soak the spices in warm water for about 20 minutes, soak the soft spices and drain them. Use a food processor to make a powder for use.
4. Cook the beef for about 25 minutes, remove and cut into large chunks, reserve the boiling water for later use
5. Pour rapeseed oil into the pot, add the scallions and ginger slices in the cold oil, reduce the heat to soften and remove
6. Put the chopped watercress into the pot and fry until the watercress is crispy and charred
7. Pour the beef and stir fry, add the crushed spices for about 5 minutes, continue to stir fry, add 2 tablespoons of sugar for about 5 minutes, add pepper, chili, orange peel and stir fry for about 15 minutes
8. Pour in the beef boiling water, boil on high heat for about 15 minutes, simmer for about 70 minutes on low heat, turn off the heat, and the noodles will taste better the next day.
9. Put clean water in the pot, and the water will open up to the noodles and vegetables
10. Put a pinch of minced ginger and garlic in a bowl, 1, 5 tablespoons of light soy sauce
11. Add 1 spoon of Papa Yang's handmade secret chili sauce, then add beef stock and a little chicken essence
12. Put the noodles into a bowl, then add beef cubes, coriander leaves and green onions; a bowl of spicy and delicious Papa Yang Chongqing beef noodles is out.
