Beef Noodle Seasoning—Spicy Beef
Overview
Today I will continue to make the sequel of making beef noodles, making braised beef. I can finally eat the braised beef noodles that I have been dreaming of tonight. It is worth all the time to wait. When I go to a noodle shop to eat beef noodles, they are always thin slices, only a few slices. It is really not enough. It's addictive, and it's all cooked beef cooked in soy sauce and water with some lard. It's not delicious. There is Mr. Li's beef noodles near the Chengdu Station, which I think are quite delicious. The noodles are delicious and the beef is very crispy. I will eat a bowl every time I go on a business trip.
Tags
Ingredients
Steps
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First, wash the beef and cut it into mahjong-sized pieces,
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Then put cold water into a pot and blanch it in water and wash it clean (I used beef tendon. I originally wanted to use beef brisket, but the supermarket happened to have a sale on beef tendon, so I used it. The beef pieces should be cut larger because the beef will shrink. It will be more enjoyable to eat if you cut it larger)
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The ingredients, seasonings, and spices to be prepared are as shown in the picture above, chili powder, ginger, green onions, Pixian bean paste, and Knorr sauce. The spices are: chili pepper, pepper, galangal, star anise, cinnamon, tangerine peel, yarn kernel, baiji, lemongrass, bay leaves
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These are the spices
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Add oil to the pot, then pour Pixian bean paste, chili noodles, and ginger until fragrant, then add the spices and stir-fry,
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Add the beef cubes, add the sauce and stir-fry evenly,
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Then add beef bone soup,
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Add onion knots and bring to a boil
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Then pour it into a casserole, add salt, adjust the ribs to taste, and simmer over low heat until the beef is crispy and tender,
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Isn’t it very similar to the beef cubes in Master Kong’s Spicy Beef Noodles? The taste of these beef cubes goes straight up when paired with Master Kong’s
