1. Marinate the beef one day in advance: Pour 2 tablespoons of salt and an appropriate amount of green pepper in the pot, and stir-fry until the salt changes color;
2. Pour into the beef shank that has been soaked in bleeding water, grasp it well, and put it in the refrigerator overnight;
3. The next day, put the water into the boiling water pot and drain the water, and then wash away the foam and impurities;
4. In another casserole, heat the water, add 2 teaspoons of salt, appropriate amount of green onion, ginger, garlic slices, and then add the star anise, cumin, grass fruit, and Angelica dahurica after soaking in hot water. Beef tendon
5. Simmer on low heat for about an hour and a half, don’t need to cook too badly, just just cooked. Put the beef shank in the air and wrap it tightly with plastic wrap, and put it in the refrigerator for half a day;
6. Soak the whole instant noodles of Grinnuoer buckwheat flour in warm water for half an hour in advance;
7. Cut the beef shank into thin slices, prepare the dipping sauce, coriander, and chili oil;
8. Pour salt, white pepper, monosodium glutamate, broth, and the original soup for cooking beef shank in a bowl, and stir well;
9. Add the soaked noodles and beef slices, drizzle with chili oil and sprinkle with coriander. "Grinol's instant noodles are more convenient without boiling"
Tips:1. When cooking beef shank, it needs to be marinated one day in advance and overnight. When marinating, the amount of salt should be more, it tastes very good when marinated with sauteed salt and green pepper;
2. The beef tendon does not need to be cooked too badly, just cooked. After the beef shank is allowed to cool, wrap it tightly with plastic wrap, put it in the refrigerator for half a day, then take it out and cut it, the meat is firmer and the texture is more beautiful;
3. Gelinuoer buckwheat whole powder instant noodles do not need to be boiled, soak them in warm water for half an hour before eating;
