Spicy Braised Beef Noodles

Name: Spicy Braised Beef Noodles
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Beef Brisket; 1 Bamboo shoots; 200g Noodles (raw); 3s rape; 2 heads garlic; 1 tablespoon White wine; 3 tablespoons Pixian Doubanjiang; 5g pepper; 5g Fennel Seed; 2 pcs Cinnamon; 2 tablespoons Tohoku miso; 1 piece ginger; 2 tablespoons Soy sauce; 2 pcs Cardamom; 5 clove; 3 pcs Tsaoko; 2 pcs star anise; Some Vegetable oil

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Chongqing is a mountain city and a foggy city. The unique natural environment has created a unique food culture. There is a saying, “Hunan people are not afraid of spicy food, Sichuan people are not afraid of spicy food, and Chongqing people are not afraid of spicy food.” Chongqing’s hot pot is famous, and there are many kinds of noodles. The ingredients are very unique and unique. Pay attention to. Noodles are not divided into large or small bowls, but two sides and three sides. The boss will ask you how many liang and whether it is spicy. In addition to Chongqing noodles, there are also braised beef noodles with braised beef, and fatty intestine noodles. Beef noodles are very overbearing. The soup is very strong, fragrant and mellow, and the noodles are chewy. It tastes dark when chewed. Beef No rake is not hard, really comfortable. Whenever I think of it, it comes out with a spit of saliva. I often go to the noodle shop to order a bowl for the sake of this bite, but I always owe it to the food. The reason is that 4 or 5 pieces of beef can't make it over that hidden, so from time to time I make a pot of beef at home and boil some noodles. At the very least, you can eat enough beef, so you won't be greedy looking at the beef in other people's bowls.

Spicy Braised Beef Noodles

1. Soak the sirloin in clean water to remove blood, wash and cut into small pieces

2. After the water boils, add the beef and blanch it, remove it and wash it with warm water to remove any foam

3. Cut a piece of ginger into large slices, peel 2 heads of garlic and set aside

4. Spices: 2 cinnamon, 2 star anise, 3 grass fruit, 3 cardamom, anise, peppercorns, cloves

5. Heat oil in a pot, turn off the heat when the oil is hot, add ginger, garlic and all spices and saute until fragrant

6. Then add 3 tablespoons of Pixian bean paste and 2 tablespoons of Northeast soybean paste on medium heat to produce red oil.

7. Pour the beef and stir fry, add 2 tablespoons of light soy sauce and 1 tablespoon of white wine and stir evenly, then pour in enough boiling water to boil to remove any foam (remember it must be boiling water)

8. Transfer to a ceramic pot and simmer for 1.5 hours

9. The bamboo shoots are peeled and blanched and cut diagonally into pieces

10. After 1.5 hours, add autumn bamboo shoots, add salt and oyster sauce according to taste, and continue to simmer for 20 minutes.

11. Finely chop shallots and coriander

12. Put coriander and chopped green onions in a bowl, add beef broth to a bowl

13. Prepare the right amount of noodles, remember that only alkaline noodles can taste the taste and strength of beef noodles

14. In a separate pot, boil the water and boil the noodles. Blanch the rapeseed in the noodle soup

15. Put the cooked noodles into a bowl, put rapeseed, large beef cubes, and a bowl of spicy beef noodles.

Tips:
1. My braised beef has a lot of broth, so there is no need to add boiling water. It is delicious if it is poured directly without any seasoning;
2. Don't miss coriander when eating beef.