Lanzhou ramen meat brine is how to do?

Lanzhou ramen beef is best to choose cattle Jianzi meat, because cattle Jianzi meat cooked than the average beef out of the meat more, beef in the boil before soaking for twelve hours, more than a few times to change the water to the meat of the blood out of the bubble. pot of cool water under the meat,

Water to diffuse over the beef, high heat to boil to open the pot when the froth, froth must be played net, open the pot after turning off the heat, the pot can be slightly open, under the boiled meat seasoning packet, seasoning packet is made of peppercorns, dried ginger flakes. Grasshopper. Sannai. Cinnamon. Pepper. Vanilla. Cumin. Cumin. Ginger. Wicker, star anise. If you are a Muslim, leave the star anise out of the seasoning packet. If you are not a Muslim, you can use less star anise. Cook the meat until chopsticks can penetrate it easily, and then remove it from the meat and let it cool. If you use beef broth to make Lanzhou Ramen, add butter when cooking the meat, and fish out the butter when fishing the meat. Then add water and soup seasoning.