Yunnan Famous Snack-big Crispy Beef Noodle

Name: Yunnan Famous Snack-big Crispy Beef Noodle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 900g Beef Ribs; Some Fresh noodles; a small piece ginger; 1 end garlic; 4 pcs star anise; Index finger size one piece Cinnamon; 5 slices Bay leaf; 1 piece Tsaoko; A handful Bullet Chili; A handful of pepper; Some Soy sauce; Some Sweet soy sauce; 3 pieces Shallots; 3 pcs parsley; A handful Chives; Some Mint leaf; Some Sauerkraut; Some Chili oil; Some Balsamic vinegar; Some salt; Some oil

by Xiao Dong Niu@kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Dasu Beef Noodles is a famous delicious snack in Yunnan. The noodles are carefully cooked using rib beef and fresh noodles as raw materials. It is the housekeeping variety of Yunnan Muslim Cooking Museum. The beef ribs or tendons are made with braised technique, raked without loosening, fragrant and delicious. The so-called big crisp beef is a process in which the meat is fragrant before being boiled, so that the stewed beef will not be scattered, and the beef will be tender.
The cooked noodles are topped with stewed beef soup, a few pieces of rake-soft beef, and chopped green onion, coriander, chopped leeks, sauerkraut and a few slices of mint, appropriate amount of pepper and vinegar, the taste, Who knows who eats. "

Yunnan Famous Snack-big Crispy Beef Noodle

1. The picture shows the raw materials for making big crisp beef.

Yunnan Famous Snack-big Crispy Beef Noodle recipe

2. Cut the beef ribs into 2 cm square pieces.

3. Boil the beef ribs in a pot under cold water.

4. When blanching the beef, take care of the ingredients. Peel and wash the garlic, wash and slice the ginger, put the other ingredients together, wash them, and pat the fruit after cleaning.

5. The blanched beef is washed with hot water and drained.

6. Heat the wok, add appropriate amount of oil, add garlic and ginger slices when the oil is hot, and sauté until fragrant.

7. Add the beef and stir fry for two or three minutes until the beef is oily and fragrant.

8. Add appropriate amount of dark soy sauce for color, then add appropriate amount of light soy sauce and sweet soy sauce to taste.

9. Transfer the beef to a casserole and add enough water at one time. The beef will be simmered for four or five hours, so add more water.

10. Add seasoning, star anise, cinnamon, bay leaves, chili, and fruit.

11. Add a pinch of Chinese pepper and simmer on the lowest heat for about five hours after it has boiled over high heat.

12. Season with a small amount of salt before being out of the pot. The beef raked simmered on low heat is soft and delicious, and the beef broth has a strong flavor.

13. The picture shows the noodles and ingredients, as well as the oily chili and sauerkraut forgotten to put together.

14. Wash the scallions and cut the scallions, pick and wash the leeks, chop them, wash and cut the parsley, remove the old stems from the mint leaves, clean, cut into sections, and prepare the sauerkraut.

15. Boil a pot of water, add the sliced noodles and cook for a few minutes until the noodles float and cook until you like the taste.

16. Scoop the noodles into a bowl.

17. Pour the beef stew with the beef, scallions, parsley, chopped chives, sauerkraut and mint.

18. Add some chili oil and vinegar to serve a delicious bowl of crispy beef~

Tips:
1. When pouring beef broth, scoop the place where the broth is boiled, avoiding the butter.
2. For noodles, you can use wide noodles, thin noodles, cut noodles, texture noodles, and dried noodles.