1. Ingredients.
2. Soak the sirloin in cold water for two or three hours, then drain it into the refrigerator and freeze for a while and cut into large pieces. Cut the carrots into pieces with a hob, slice the scallions into long pieces, and slice ginger.
3. Heat oil in a wok, stir fry the sirloin pieces under the oil heat.
4. Stir-fry until the moisture is reduced and the oil comes out. Add the shallots, ginger slices, grass fruit, star anise, fragrant sand and chili and continue to fry until the aroma is released.
5. Add light soy sauce, dark soy sauce and tomato sauce to continue frying.
6. Stir-fry until the color is even and there is no water.
7. Add boiling water to submerge the sirloin, add hawthorn slices and bay leaves, and bring to a boil.
8. Pour into a saucepan and simmer for an hour and a half, add carrots when the remaining half an hour, and finally add some salt.
9. At this time, you can start mixing the noodles. Slowly add water to the flour, first beat the flour into a flocculent shape, then mix it into a dough, cover it with a damp cloth, and leave it for 15 minutes.
10. Press the noodles with a noodle press.
11. It's fine noodles. We like to eat fine beef noodles.
12. A little oil in the wok, stir fragrant Pixian bean paste.
13. Put the stewed beef and carrots with the soup into the fragrant Pixian bean paste, boil it, and filter out the residue of the bean paste. Boil the water in the soup pot and boil the noodles and boil the greens. Remove the noodles and greens and put them in a bowl, then put the sirloin and carrots, and just pour the filtered soup.
Tips:1. Because my kids don't eat spicy food, I can only start frying the spicy sauce again at the end.
2. After soaking the sirloin in cold water, you don't need to blanch it. If it is hot, put it in the refrigerator.
