1. Wash beef thigh
2. Boiled water. It can be cooked a little longer for easy cutting. Save the water after cooking the meat for later use.
3. Cut into strips. It's okay to be a little thicker.
4. Drain the water and stir-fry in a frying pan. At this time, you can add some ginger slices
5. After a few minutes of stir-frying, change to medium and small fire and enter the long stir-frying stage. At this time, you can add star anise, aniseed, pepper, etc. and stir-fry slowly. Stir-fry, add a little salt, sugar and chicken essence to the scale
6. Stir-fry to the light oil stage. Add a little light soy sauce and cooking wine.
7. Change to low heat and add chili noodles. Stir fry slightly. Don't add chili noodles too early to avoid frying. The fire must be a small fire.
8. Add the chili noodles and stir fry for a few minutes, and wait until the moisture and beef in the pot are dry.
9. Add the right amount of water to boil the beef just now and re-cook the dried beef. This step is more critical, the beef that has been re-cooked with water. It will be more tasty, not dry enough to bite, and easy to eat.
10. When the moisture in the pot dries up to shiny oil again. OK, add MSG and finish work.
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