How to make authentic braised beef noodles?

First, put the whole beef rib or beef tendon (about 2 kg) into the pot, add water, add two onions, six slices of ginger and one tablespoon of rice wine, and cook for 20 minutes.

Don't add water to beef first, slowly heat it from cold water to boiling and then turn to low heat, without adding cold water in the middle. A pot of blood is a delicious source. As long as the impurities on the surface are removed, beef can be picked up.

Second, fish out the meat and cut it into pieces or slices you like. Don't cut the meat before exercise 2, because the meat hasn't formed yet. Cut it into small pieces and cook it before stewing. The meat will become crooked and ugly.

Third, put four tablespoons of oil in the wok, stir-fry 20 garlic, a slice of onion, and 2 tablespoons of pepper. When the onion becomes soft, add three tablespoons of spicy bean paste, one cup of soy sauce, one tablespoon of sugar and three tablespoons of wine, and stir-fry for one minute [with or without tomatoes].

4. Put beef and original beef soup into the pot, add six star anise, two bay leaves and a little pepper. After boiling, continue to simmer for an hour, turn off the fire and cover the pot, and then move the contents of the pot when it is cold. When heating again, try the taste again and add salt to taste, which is the bottom of beef soup!