Braised Beef Noodles Neijiang Beef Noodles is one of the many local specialty pastas in Sichuan Province. It is also one of the famous pasta snacks that Mr. Zhang Daqian, a famous painter and gourmet, likes to eat. The fillings, ingredients, seasonings, etc. are carefully controlled during production. There are strict requirements in many aspects. This snack has smooth noodles, fragrant beef, and strong spicy flavor. It is known as the "first snack in Bashu". Neijiang beef noodles have always been famous and are an indispensable part of Neijiang cuisine. Many new varieties have emerged, such as Zizhong’s rabbit noodles and so on. When diners order noodles in the store, the boss quickly takes out a large wide-mouthed bowl, adds minced fresh pepper, minced garlic, pepper powder, soy sauce and other seasonings, then scoops out a ladle of bone soup, and the soup is ready. Blanch the seasonal vegetables in a pot until they are fresh, then scoop them into a bowl and stir-fry them. Put the alkaline water into a boiling pot and bring it to boil for a few times, take it out of the pot quickly, then pour in the store's secret red oil, scoop out a spoonful of carefully cooked beef, and finally sprinkle with green onions and coriander for decoration, a bowl of delicious soup The thick beef noodles are served to the table in a stunning way. Stir gently with chopsticks, the hot noodles are filled with a strong aroma. Pick up the noodles and take a big bite. Your mouth is full of spicy and delicious food. The taste enters your stomach from your mouth, and the warm feeling spreads throughout your body, which is very comfortable. 1. Preparation method of braised beef sautee: Raw materials: 1 pound of beef rib meat or beef with more tendons (8-9 bowls of noodles per pound of beef) Seasoning: ① Cooking wine, ginger slices, green onion sections, Sichuan peppercorns; cooked vegetable oil ; ② 20 grams of dried chili knots, 10 grams of red peppercorns, glutinous rice cake peppers, bean paste, ginger slices, green onion knots, spices (plasticized: 2 grams each of star anise, grass fruit, sannai, and cinnamon), hot pot base, tempeh, Thirteen spices, white wine; ③ Appropriate amounts of fresh soup (or water for blanching beef), brine oil, beef meat treasure king, cooking wine, soy sauce, vinegar, chicken essence, monosodium glutamate, salt, etc. Operation: Rinse the blood from the beef, put it into a cold water pot and add the seasoning ① cooking wine, ginger slices, green onion sections, and peppercorns; blanch it over high heat to remove the odor, remove it, cut it into even thumb dices, and add it to the stir-fry In a pot, use a small amount of oil and stir-fry over medium heat, add cooking wine and Sichuan peppercorns, stir-fry until the surface is tight and the skin is slightly hard, then remove from the pot. Add an appropriate amount of oil to the wok, and over low heat add seasonings ② 20 grams of dried chili sections, 10 grams of red peppercorns, glutinous rice cake peppers, tofu paste, ginger slices, green onion sections, and spices (shaped: star anise, grass fruit, three nai , 2 grams each of cinnamon), hot pot base, tempeh, thirteen spices, and white wine; when the Nanxiang is outstanding and the flavor comes out, add the fried diced beef and stir-fry until it is colored and flavorful. Add seasoning ③ fresh soup (or water for blanching beef), brine oil, beef king, cooking wine, soy sauce, vinegar, chicken essence, monosodium glutamate, salt, etc. in appropriate amounts.

Bring to a boil over high heat, wipe off the foam, and eat well. Cover and simmer (burn) over low heat for about 4 hours. When the texture and taste are reached, start over low heat and set aside.

I hope to adopt and like it, thank you, and wish you a good mood every day!