Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

Production steps:

Step 1: prepare the required materials

Step 2: put the beef in the pot, add the water without beef, and open fire

Step 3: the beef is heated slowly in cold water, which makes it easier to precipitate impurities and blood

Step 4: boil for 5 minutes

Step 5: after the beef is cooked, remove, rinse and cut into pieces

Step 6: heat the pan meat with 2 tbsp oil and saute the garlic and ginger slices until fragrant

Step 7: add beef and stir fry

Step 8: pour in boiling water (at least 60 ℃), add star anise, Chinese prickly ash, cinnamon and poppy shell

Step 9: add soy sauce, soy sauce and sugar, simmer over low heat until the soup is thick (about 1.5 to 2 hours)

Step 10: wash and cut the vegetables

Step 11: bring the water to a boil, drop a few drops of vegetable oil, and blanch the vegetables for 30 seconds to keep the crispness of the vegetables

Step 12: take out the vegetables and set them aside

Step 13: stew the beef until soft and rotten. When the soup is thick, taste it

Step 14: boil under water for 1 minute

Step 15: take out the cooked noodles, put on the vegetables, put on the beef, pour on the broth, and eat while it's hot

Materials required:

Beef Brisket: 500g

Round noodles: 300g

Vegetables: 2

Ginger: 4 tablets

Garlic kernel: 6

Chinese prickly ash: 2 teaspoons

Star anise: 4 pieces

Cinnamon: 2 pieces

Poppy shell: half

Old style: 30g

Soy sauce: 30g

Sesame oil: 2 tbsp

Sugar: 1 tablespoon

Note: 1, the best choice of beef is half fat and thin beef brisket, because its taste is loose and smooth. 2, sugar can not be added. Because both raw and old soy sauce contain sugar. It depends on your preference. 3. Poppy shell can also be replaced by grass fruit.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Niu Rou Mian