How to make Hunan beef noodle soup

In my country's Hunan region, beef noodle is a particularly famous snack. Many people like to eat Hunan beef noodle, not only because of its high nutritional value, but also because Hunan beef noodle has its unique taste. Moreover, Hunan beef noodle is famous for its spiciness, which can give people a pleasure in taste. The more you eat, the more you want to eat. The following editor will give you a detailed introduction to the method of making Hunan beef noodle.

Beef powder formula (based on 20 catties of beef)

25 grams of hawthorn, 8 grams of cassia bark, 8 grams of angelica sinensis, 20 grams of poria, 25 grams of cloves; 30 grams of galangal, 25 grams of fructus aurantii, 40 grams of fennel, 25 grams of angelica dahurica, 25 grams of white cardamom, 25 grams of bay leaf, 25 grams of costus root, 50 grams of star anise, 25 grams of acanthopanax bark, 25 grams of peach, 25 grams of amomum villosum, 25 grams of tsaoko, 50 grams of cassia twig, 20 grams of pepper, and appropriate amount of chili powder.

Among them, chili powder is added alone, Sichuan pepper is not ground into powder, and the remaining 18 ingredients are ground into powder according to the required amounts. Do not change the above recipe at will.

Marinating beef: Spread an appropriate amount of salt evenly on the fresh beef and marinate for 30 minutes.

When the beef is cooked through, pinch off the water, cut the marinated beef into cubes, put them into a pot, add water and ginger slices, boil for 15 minutes, drain out the water and cook until there is no red core left in the beef, then remove from the pot and cut into small slices or cubes.

Beef processing:

(1) Add a proper amount of salad oil to the pot. When the oil is 80% cooked, put a proper amount of cinnamon twigs, peppercorns, and star anise into the pot and fry them. When the pot emits fragrance, remove the cinnamon twigs, peppercorns, and star anise.

(2) Add appropriate amount of butter into the oil. After the butter is melted, add the chopped beef and ginger slices and stir-fry in the pan.

(3) Add appropriate amounts of sugar, white wine, salt, MSG, chili powder, and medicinal powder, stir-fry for a while, then add water and boil.

(4) Add capsicum red pigment (to change color, you can also add comfrey oil) and simmer over low heat for about 30 minutes. Add appropriate amount of Super Umami King until cooked.

Note: Production of Lithospermum officinale oil:

First heat the oil in a pot, put 5 grams of lithospermum in a colander and fry in the oil. When the oil turns purple-red, pour the red oil into the beef soup.

How to make red oil:

Ingredients: 2 jin of salad oil, 2 jin of water, appropriate amount of chili flakes, 1 jin of chili powder, and 5 grams of comfrey.

Preparation: First add oil and water into the pot, then turn on the fire, add chili slices and powder, stir well, boil the water in the pot dry, then remove the chili, add comfrey, and stir-fry until the juice comes out.