1. First, put the pancake dough ingredients into the cook machine and knead it into a slightly moist dough.
2. Put it in a container, cover with plastic wrap or damp cloth and ferment to double the size. (At room temperature about 50 minutes in summer and 1 hour and a half in winter)
3. You can stew beef during this period: sauté the scallion, ginger, chili, and add the sirloin (the sirloin is soaked in bleeding water in advance).
4. After the sirloin is broken, add all the cooking wine, pepper powder and half of the other seasonings in the ingredients at one time, and stir-fry evenly.
5. Then add enough boiling water, over the beef, boil over high heat, turn to low heat and simmer for 1-2 hours, until the meat is basically cooked and rotten.
6. Add all the side dishes and all the remaining seasonings and stir-fry evenly.
7. Turn to low heat, divide the noodles into 8-10 portions, knead them into a ball, and press on the sides to paste the pancakes.
8. Cover the pot and simmer until half a bowl of soup is reserved.
9. Turn the stew 1-2 times during this period to make it easier to taste. The side dishes and pancakes will be simmered for about 15-20 minutes. After simmering, let it simmer for 5 minutes before uncovering the pan.
10. The pancakes are fragrant, soft and delicious, and the soup is sticky at the bottom to make it more delicious.
11. Taste the beef brisket, fat but not greasy, full of flavor.
Tips:1. Don't keep the soup for the stewed vegetables too dry, it's more delicious to leave some soup. 2. Don't stick the cake too thick, otherwise it will not be easy to cook.
