Private laotan pickled beef noodles(si jia lao tan suan cai niu rou mian )

Private laotan pickled beef noodles

Introduction:

Production steps:

Step 1: 1. Some raw materials

Step 2: 2. Dice the beef

Step 3: 3 cold oil, put a few pieces of rock sugar

Step 4: 4. Fry the rock sugar

Step 5: 5. Stir fry the rock sugar and brown it, then put in the beef

Step 6: 6. Stir fry and color

Step 7: 7. Add seasoning and spices, add some boiling water

Step 8: 8. Bring to a boil and put into a casserole

Step 9: 9. Put beef in casserole and cook for 1 hour

Step 10: 10. Fried lard

Step 11: 11. Stir fry lard, put some pepper and ginger.

Step 12: 12. Stir fry sauerkraut for 1 to 2 minutes with pepper and ginger

Step 13: 13. Add the stewed beef, put some beef soup, and add some boiling water.

Step 14: 14. After boiling water, add noodles and seasoning chicken essence!

Materials required:

Beef: moderate

Sauerkraut: right amount

Noodles: right amount

Pepper: right amount

Vegetables: moderate

Salt: right amount

Ginger: right amount

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Pepper: right amount

Chicken essence: appropriate amount

Clove: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Note: soy milk tips: beef can be stewed more at a time, and put in the refrigerator if you can't finish eating at one time. Next time you eat it, stir fry pickled cabbage directly, add beef and soup. Fresh hand rolled noodles have a better taste. If you like spicy food, you can add chili when you stir fry pickled vegetables. I don't eat spicy food myself, so I just decorate a few sliced chili when I get out of the pot.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Si Jia Lao Tan Suan Cai Niu Rou Mian