Flower Fragrance Exhibition

Overview

The method of making this dish was learned from Nicholas Tse’s Twelve Flavors. Beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, and quenching thirst and salivation. Beef has a very low fat content, but it is a source of low-fat linoleic acid and a potential antioxidant.

Tags

• hot dishes
• children
• breakfast
• babao tea
• beef tendon
• cinnamon
• cooking wine
• light soy sauce
• oil
• old soy sauce
• onions
• oyster sauce
• pho
• rock sugar
• star anise
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Soak the beef in cold water, then blanch the beef in boiling water and take it out

   

3. 3 Put oil in the pot and stir-fry chives and ginger

   

4. 4 Add cinnamon, star anise, oyster sauce, light soy sauce, dark soy sauce, and boiling water and bring to a boil over high heat

   

5. 5 Add beef, Babao tea, rock sugar and salt, bring to a boil over high heat, then simmer over low heat for 1 and a half hours, then simmer for another half hour

   

6. 6 Soak the dry rice noodles for more than 6 hours in advance. After boiling the water, put in the rice noodles and cook until cooked. Drain out the water. Rinse with cold water and drain the water. Mix well with oil

   

7. 7 Put the rice noodles into the pan and fry until both sides are golden brown, then slice the beef and place it on the rice noodles