The practice of authentic beef noodles The practice of old formula beef noodles

1, material: star anise 40-50g, galangal 18g, cinnamon 15g, Amomum tsao-ko 25g, white button 15g, Amomum tsao-ko 15g, cardamom 20g and Amomum villosum15g.

2. After adding soybean oil and lard, add aniseed (soak aniseed one or two hours in advance), put aniseed in the pot, fry for about 40 minutes, and fry on low heat.

3. Add Chili peppers, fry them in oil until they are bordeaux, and remove them for later use.

4. If you want a darker color, you can add a little Lithospermum after frying the pepper. After seeing the oil turn purple, take out the Arnebia euchroma.

5. Add the marinated beef and stir-fry the beef into small bubbles in the meat.

6. Add 300 grams of tomato sauce, 300-400 grams of red bean paste, oil consumption 150- 180 grams, 200 grams of salt and 30-50 grams of chicken essence monosodium glutamate, and fry for 3 minutes.

7. Pour the fished peppers into the pot, stir fry for 1 to 2 minutes, stir fry evenly, and then turn off the fire for later use.

8. Add 3 times of water to the fried 1 kg plate bottom material and heat it to boiling.

9. After boiling, add a little soy sauce to color, 20 grams of monosodium glutamate and 30 grams of chicken essence to taste, adjust the stewed beef noodles, and simmer for 30 minutes.