1. Prepared all the ingredients, accidentally put an extra sweet noodle sauce.
2. Put all the spices and rock sugar together for later use.
3. Cut beef into pieces, add cooking wine and part of green onion and ginger to blanch water. When the water is boiling, remove the blood foam and turn to low heat.
4. Until the blood foam is removed, turn off the heat, remove the beef and drain and set aside the beef broth.
5. Put oil in the pot, heat it to 80%, turn to a low heat, and boil the rock sugar.
6. Add tomato sauce and bean paste, stir out the red oil, and add beef. Add all the spices and ingredients as well as soy sauce, cooking wine and Laoganma spicy sauce, and finally pour the previous beef broth into a pot and bring to a boil.
7. Transfer all the ingredients, beef and soup to a casserole, simmer for two hours on medium and low heat, and add garlic salt.
8. Put the boiled noodles into a bowl, add half a bowl of noodle soup, and finally add beef broth and beef cubes. I made three bowls.
Tips:When simmering the beef broth, you can taste the taste to adjust the saltiness. Note that the beef broth must not be weak. If the taste is strong, you can add noodle soup to adjust it later.
