1. Put water in the pot, put 3-5 slices of bay leaves, 1 pinch of fennel, 1 pinch of Chinese pepper, 4-6 peppers, 1 small piece of cinnamon (the size of the tail), 1 star anise, 4-6 slices of ginger and green onions 1 root, put beef, bring water to a boil over medium-low heat;
2. In the process of cooking, use a strainer to remove the froth, and use chopsticks to pierce the beef from time to time, and cook until the beef does not emit blood. The whole process should take no less than 1 hour. The beef is cooked until it is cooked, and the beef is cooked. Then cut into thin slices against the grain. If the remaining soup is not turbid, filter it and put it in a bottle. It can be stored in the coldest place of the refrigerator for about one month (not in the freezer);
3. Stir-fry the peanuts, let cool, put them in a compact bag, close the mouth of the bag, spread it flat on the chopping board, crush the peanuts on the bag with a straight-shaped noodle stick or a barrel-shaped magnum or beer bottle, and then crush the Pour the dried peanuts into a small bowl;
4. Chop 1 green onion, put it in a bowl, pour into a small half bowl of light soy sauce, 1/4 teaspoon sugar, 2 teaspoons chili oil, boil about 3 tablespoons of oil, heat the oil and pour it into a bowl filled with light soy green onions Inside, pour 1 teaspoon of sesame oil, stir a few times, pour it on the noodles when eating beef, and sprinkle a little bit of ground peanuts or fried sesame seeds to ensure a fragrance.
Tips:1. It is best to use beef tendon when choosing beef. Other parts of beef can also be used. I don't use beef tendon in this dish, but the effect is good.
2. Slow cooking of meat under cold water is to better force out the blood in the meat.
