Beef noodles in clear soup(qing tang niu rou mian )

Beef noodles in clear soup

Introduction:

Production steps:

Step 1: five catties of beef, a piece of beef stick bone (to be cut open), wash it clean, put it in the pot in cold water, bring it to a boil over high heat, and then simmer over low heat. Beat off the froth, put a few pieces of ginger, wrap a seasoning bag with white cloth, put more than ten Chinese prickly ash, one big material, two grass fruits, two fragrant leaves, a small piece of cinnamon, and a little bit of Shannai. After an hour, put in salt, and it will be cooked in about an hour and a half.

Step 2: take out the beef and put it in the refrigerator. The beef soup can't be used up in a day. It can be boiled once a day to prevent deterioration.

Step 3: bring the soup to a boil and cook the noodles in another pot. Noodles can be dried or rolled with a little hand. After the noodles are cooked, don't make more than half a bowl of noodles in each bowl. Cut a few pieces of beef, a little monosodium glutamate, and then put some minced garlic, chopped green onion or coriander into the bowl. Fill the bowl with beef soup.

Materials required:

Beef: 5 jin

Cattle bone: Half Root

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Sannai: right amount

Note: 1: although not pull the surface, but did not use Penghui, more natural. 2: Although it's light, it's original. 3: Don't skim on the seasoning. Only a few pepper can also be put, if there is no pepper, put two pieces of ginger is OK. 4: Add enough water at a time. Don't add water halfway. 5: The beef cost five Jin, but for families, they can eat more.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Qing Tang Niu Rou Mian