beef noodles
|
Beef ribs |
1 kilograms |
|
tomato |
1 piece |
|
onion |
1 piece |
|
Pepper |
50 capsules |
|
Dried chili |
2 pcs |
|
Aniseed |
3 |
|
Bay leaf |
7-8 pieces |
|
Fennel |
A handful |
|
ginger |
piece |
|
Soy sauce |
2-3 scoops |
|
Sweet noodle sauce |
1 scoop |
|
beer |
Half listening |
|
Cooking wine |
a little |
|
salt |
10-15 grams |
Materials
Cut the tomato into small pieces and set aside. Tomatoes mainly color the beef broth, without any sour taste.
Prepare spices.
A large piece of ginger pats open.
Cut the onion well.
Blanch the beef in cold water, add another cut ginger and cooking wine in the water. Beat the froth, and reserve the beef stock.
Put oil in the pan and fry the beef for 1-2 minutes. Add onion, ginger and spices, and fry for another half minute. Pour the tomatoes and sauté for half a minute to a minute. Pour in some light soy sauce and dark soy sauce.
Pour all the fried beef and auxiliary ingredients into the pressure cooker. Add 2-3 spoons of soybean paste, 1 spoon of sweet noodle paste, half a can of beer, and 10-15 grams of salt. Pour the original broth of the beef blanched water, without the beef.
Use a pressure cooker to soften the beef. I use the Supor electric pressure cooker, choose beef and mutton stall, soft taste item, press for 55 minutes, keep warm for about half an hour, and cook after no pressure.
Cook the noodles you bought, mix beef and soup and serve.
The practice of beef noodles