Prepare ingredients, cut beef into pieces for later use, boil water in a wok, add ginger slices and cooking wine, cook the beef until it is completely discolored and bloodless, take out the beef, wash it with warm water, drain the water, put cold oil in a hot pan, and fry the boiled beef until it is dry. Coupled with the unique characteristics of red oil beef, it is not only especially suitable for people who want to lose weight, but also has a strong flavor. Rich in amino acids, eating a few more mouthfuls is not only very beneficial to the body, but also does not have to worry about eating meat; At the same time, beef contains a variety of vitamins, which can enhance the practice of beef noodles.

There are many kinds of beef noodles. There are two main points in making beef noodles! The first thing is to have a bowl of good soup, and the second thing is to make beef delicious. The instant noodles are basically a bowl of delicious beef noodles, but this. What I enjoy most is the spicy taste. Moral beef noodles! To stir-fry red oil in Pixian bean paste, you need to use a tomato, chop the tomato into cubes, stir-fry tomato juice, and mix with spicy oil. It is delicious beyond words. Accessories: 2 carrots, 8 vegetables, onion 1 root, ginger 1 root, 8 red peppers, 2 dried hawthorn, 2 star anise, 2 tsaoko 1 root, 2 fragrant leaves, 4 tablespoons of soy sauce, 4 tablespoons of soy sauce 1 spoon, and 4 tablespoons of cooking wine.

I want to make beef noodles look better, bright red and beautiful, oily and spicy, especially in Shaanxi. Chili oil like this is not. But the color is bright red and beautiful, but the taste is delicious. Add cold water to the pot, add chopped beef brisket, add minced onion and ginger, add cooking wine, boil over high fire, skim off the floating foam, cook for 2-3 minutes, then take it out and put it in warm water for cleaning, and drain the water for later use. The water is boiling and the soup is boiling. Continue to beat the floating foam on it and cook for an hour until the meat is rotten and the soup is thick. Then beat out the original soup meat to adjust the soup flavor, and add some salt, chicken essence, pepper, pepper powder and soy sauce.