Braised beef noodle(hong shao niu rou mian )

Braised beef noodle

Introduction:

Production steps:

Step 1: cut 750g of beef brisket into small pieces (2-3cm), clean it, put it in the pot with cold water, bring it to a boil, remove the foam and control the moisture.

Step 2: prepare the material. Mince Pixian bean paste. Cut the scallion into small pieces.

Step 3: heat up the stew pan and add proper amount of salad oil.

Step 4: add Pixian bean paste and soybean paste in hot oil, stir fry red oil over low heat, and the flavor of the paste wafts out.

Step 5: add ginger and stir fry beef until fragrant.

Step 6: add yellow rice wine, soy sauce, soy sauce, stir fry all the prepared seasonings evenly. Put in the Beijing onion section.

Step 7: add boiling water, seasoning with appropriate amount of sugar, bring to a boil over high heat, turn to low heat, stew until the beef is medium cooked, season with salt, and continue to stew until the beef is completely cooked.

Step 8: put the beef soup into a bowl.

Step 9: add water to the frying pan and bring to a boil, then add noodles.

Step 10: cook the noodles and put them into the soup bowl.

Step 11: add beef, chopped coriander and chopped chive into the bowl.

Materials required:

Beef Brisket: 750g

Caokuo: 1

Zanthoxylum bungeanum: right amount

Star anise: 3

Fragrant leaves: 2 pieces

Dry red pepper: 4

Cinnamon: 1 small piece

Chives: right amount

Jingcong: moderate

Ginger: 4 slices

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Yellow rice wine: right amount

Pixian bean paste: 2 tbsp

Soy sauce: 2 tbsp

Note: 1, stewed beef, boiled water is best to add enough at one time. 2. The seasonings and spices of stew should be adjusted according to their own taste. 3. I don't like spicy flavor. I don't want to add Pixian Douban sauce. The sauce has outstanding flavor.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Hong Shao Niu Rou Mian