Braised beef noodles (that’s noodle head, I love noodles to the extreme)
Overview
I posted it on another account on Food Network, but I forgot the password. It just so happens that my husband wants to eat it today, so I will post the steps again.
Tags
Ingredients
Steps
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Put the beef brisket in the sink and add cooking wine to remove the blood
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After taking it out, put a green onion, a piece of ginger, a packet of Sichuan peppercorns wrapped by yourself, and a ring of salt. When the cold water is even with the meat, turn on the pressure cooker (chicken stew) setting.
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After taking it out of the pot, remove the green onions and ginger from the ingredients, take out the meat, and keep the broth.
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Heat 50% of the oil in the pan and add the marshmallows. Be careful not to set the heat too high.
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When it turns light yellow, pour in the beef that has controlled the soup and stir-fry. Can be a big fire.
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When the meat changes color, add light soy sauce and continue to stir-fry.
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When the color is the same, pour in the broth just now and make it even with the meat. Bring to a boil, then switch to low heat. Goo goo goo... put a ring of salt.
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The meat is cooked here, and the other side can be used as side dishes.
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When the side dishes are ready and the meat is still in its juices, you can start cooking the noodles and eggs.
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The noodles and side dishes are all ready. You can start to collect the juice. Turn on the heat.
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Add oyster sauce to the fire at the same time, the color will look good and the taste will be good.
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I prefer to put sesame oil before eating.
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It’s done. This time one of the light bulbs is broken and the light is not good.
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Served with garlic broccoli and salad bamboo shoots.
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The noodles after being stirred by my husband have no aesthetic taste at all...but they are super delicious.
