The beef is soaked for a while, the water is changed back and forth in the middle, and the cut is large.
In the cool water, put onion, ginger and a spoonful of cooking wine, boil for 10 minutes, then wash with hot water.
Put the oil in the pan, add two spoonfuls of spicy watercress, stir fry the red oil
Add onion ginger and garlic stir fry
Add onions, carrot pieces, and tomato pieces, stir fry, add beef, continue to stir fry
Add 2 spoons of soda, 2 tablespoons of cooking wine, 6 pieces of rock sugar, 4 tablespoons of sand tea sauce, dried chili, add cold water, a little more, this is soup, to be beef noodles
All seasonings, rinse with water, put in the seasoning box, put in the pot, boil over high heat, simmer for 2-3 hours on low heat, add salt to the pan
After boiled eggs for 9 minutes, peel them, put them in a stockpot and cook them with meat.
1. It is better to choose the beef. It is best to let the chef who sells the meat cut it. I go home and cut it. I feel quite strenuous. For someone who can sit still and never sit, someone Helped to get the best. 2, the beef should be soaked for more than 2 hours, the longer the bubble, the cleaner, the middle of the water. 3, Shacha sauce supermarket import area, to buy the most authentic of the Tautou brand; really not, the omnipotent Taobao is, I am now pure Taobao madman, not leaving home, you can send home; 4. When cooking noodles, don't put the noodles in the beef soup. You must cook another pot. After the noodles are cooked, put them in the beef soup. Otherwise, the beef soup will be mixed. It’s not good to eat. . 5, if the soup to do the face, you can add more salt, or else the taste is not enough; 6, do beef noodles can put cooked rapeseed, put half a slice of tomatoes, cut half a halogen egg, add spoon chili oil, well, open to eat, a pot is not enough. 7. If the seasonings are flawed, it will be better. If there are only a few, it will work. Seasoning is the key to the soup. To say that the good meat in the restaurant is the secret sauce made of more than 30 seasonings.