Practice and ingredients of beef noodle marinade

Practice and ingredients of beef noodle marinade

food

500 grams of beef

500g noodles.

carrot

4 slices of ginger

Half an onion

Two fragrant leaves

Octagonal 1

2 shallots

Red bean paste 1 spoon

2 tablespoons soy sauce

A little salt

Appropriate salad oil

Proper amount of boiling water

Cai Qing 1 Hachi

Pixian watercress 1 spoon

Methods/steps

Wash beef and cut into pieces.

Boil the water in the pot, blanch the beef in the pot for a few minutes, remove it and rinse it with clear water for later use.

Pour an appropriate amount of oil into the pot, add ginger slices, onion segments, star anise and fragrant leaves, stir-fry until fragrant, and then add bean paste and Pixian bean paste.

Stir-fry the red oil over low heat.

Stir-fried beef.

Stir fry a few times, then add soy sauce and stir fry.

After frying to the highest color, add enough boiling water at one time.

After boiling, pour into the rice cooker and select the soup making function.

After the soup making function, add chopped carrot pieces.

Cover the pot and stew for another 30 minutes. Season with a little salt and sprinkle with shallots before cooking.

Boil the noodles in the pot and scald some vegetables.

Take out the cooked noodles and vegetables and put them in a bowl. Pour in the beef, radish and soup.