Summer beef noodles(xia ji ban niu rou mian )

Summer beef noodles

Introduction:

Production steps:

Step 1: bought a piece of beef shoulder meat, and bought a piece of beef ribs for the soup to be more fragrant

Step 2: wash the beef and spareribs and soak them in water several times

Step 3: put the beef ribs into the pot, add cold water to the pot, boil until it boils, skim the foam.

Step 4: prepare the cooking materials: 2 pieces of star anise, 30 pieces of prickly ash, 5 grams of tangerine peel, 10 pieces of dried hawthorn and 2 pieces of Angelica dahurica

Step 5: put the meat and ginger into the pot

Step 6: steam pressure on the pressure cooker for 30 minutes

Step 7: after stewing the beef bone, decompress in the pressure cooker, then add the beef shoulder meat, and stew again for 15 minutes

Step 8: take out the stewed beef and bones to cool. I bought beef ribs with a lot of meat

Step 9: cut the wax gourd into large pieces about 3cm

Step 10: cut the beef into 3 cm long chunks,

Step 11: add oil to the pan, stir fry the minced ginger and pepper, and then add the beef

Step 12: stir fry with soy sauce and Huadiao wine

Step 13: add wax gourd, add beef stew soup, soup should not have wax gourd

Step 14: add the beef and simmer for 15 minutes.

Step 15: add salt and simmer for 2-3 minutes. Set aside.

Step 16: start another pot to cook noodles. Hand made noodles are the best. When the noodles are cooked, cook some vegetables with the pot.

Step 17: finally, put the noodles and vegetables into a bowl. You can also cool them with cold boiled water, and then put the vegetables and soup into a bowl. This beef noodle is especially suitable for summer. What's the feeling of eating large pieces of meat? !

Materials required:

Beef shoulder: 800g

Beef ribs: 1200g

Wax gourd: 300g

Hand made noodles: 300g

Soy sauce in soy sauce

Salt: right amount

Cooking material: appropriate amount

Note: when stewing beef, be sure to add salt at the end, so that the meat will be more tender

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xia Ji Ban Niu Rou Mian