Cut the beef tender meat into large pieces and soak in cold water for more than three hours.
Cook the soaked beef in a cold water pot and add a few slices of ginger.
After boiling, remove the foaming impurities and continue to cook for a few minutes until the redness of the beef surface does not appear.
Heat the pot, add the oil to the pan, add the pepper, star anise, fragrant leaves, dried tangerine peel, pepper, cinnamon, green onion, ginger and other seasonings.
Add the appropriate amount of soy sauce after seasoning the seasoning
Stir the scent and put the fried seasoning into the pressure cooker
Add the beef from the shabu-shabu and add the right amount of beer.
Add the right amount of cooking wine, soy sauce, sugar and salt
Cover the lid, boil the fire, turn into a small fire for a quarter of an hour
After uncovering the lid, the chopsticks are easy to insert, indicating that the beef has been cooked.
Put it in the seasoning and soak it for three hours, then remove it and let it cool.
Take a proper amount of marinade and add the sliced beef and eggs.
Take them out after boiling
Put in a few washed cabbage
Also remove after boiling
Put the udon noodles in the pot
Break them up and cook them
Add a small amount of salt and pepper
After cooking, put it in a bowl and put the beef, egg and cabbage that have just been baked on it.
1. The beef can be soaked in cold water to soak some of the blood. In order to further remove the water, it is necessary to drown the water until all the blood is removed. 2. All seasonings are sautéed in advance to make the scent more scented; 3. Add some dried tangerine peel to the seasoning, and add some beer at the back. These are all tips for making the beef soft and soft and tender; 4. It can be cooked faster with a pressure cooker. The cooked beef should be immersed in the marinade for three hours. 5. While soaking, you can put some boiled eggs together while soaking; 6. I don't have noodles at home, I use udon noodles instead.