1. Cut the beef into small pieces and soak in water for half an hour, and change the water several times to remove the blood.
2. Boil the soaked beef in a pot under cold water with a suitable amount of cooking wine and boil for 5 minutes, skimming the blood foam halfway.
3. After cooking, rinse with cold water to control the water.
4. Prepare green onion, ginger, garlic, star anise, pepper, chili, and fennel seeds.
5. Heat the oil in a pot to fry the Pixian Doubanjiang into red oil.
6. Stir the beef evenly in the pan.
7. Pour the fried beef into a rice cooker or pressure cooker and add rock sugar.
8. If you add too much cooking wine, water, and Pixian bean paste, you don’t need to add salt. You can control the saltiness yourself.
9. I used the rice cooker for an hour. If it’s a pressure cooker, it’s about half an hour. Until the meat is rotten, the time depends on the size of the meat.
10. Cook the noodles after the meat is boiled. If you like firmness, you can also use thicker noodles.
11. When the noodles are cooked, transfer them to a bowl and add some noodle soup.
12. Just pour the beef and the soup on the noodles.
Tips:The rice cooker I use for beef stew is relatively time-saving. If you use an ordinary wok, the cooking time is between 40 minutes and 1 hour. The beef for beef noodles can be cut into smaller pieces to make it easier to cook. Friends who can’t eat too spicy food can adjust the amount of chili by themselves.
