How to make Changde beef noodle

People say that if you have been to Hunan, you can't say you have been to Hunan if you haven't eaten Changde beef rice noodles. This shows how delicious the beef rice noodles in Changde, Hunan are. The beef rice noodles in Changde, Hunan are the best among rice noodles. Not only Hunan people love to eat it, but people in the surrounding areas also love it. Moreover, the beef rice noodles in Changde, Hunan have his unique flavor. The following introduces the specific method of Changde beef rice noodles.

First make the soup base. For 20 catties of beef, you need to prepare: 25 grams of hawthorn, 8 grams of tangerine peel, 8 grams of angelica root, 20 grams of poria, 25 grams of cloves, 30 grams of ginger, 25 grams of tangerine peel, 40 grams of fennel, 25 grams of angelica dahurica, 25 grams of white poplar, 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, 25 grams of cassia twig, 20 grams of pepper, and some chili powder.

1. Cut the beef into pieces, soak it in clean water for about an hour, then rinse and squeeze it repeatedly with clean water to drain the blood and pick it up.

2. Add 3 kg of water and 10 g of ginger to 1 kg of beef, put it into a pot, cover and cook. When the beef is 60% cooked, take it out, spread it in a container and cut it into 3 cm square slices.

3. Add 1 jin of vegetable oil and 3 jin of chili powder to 2 jin of butter. Bring the vegetable oil to a boil, add the butter, and add the chili powder after it cools down to make red oil.

4. Bring the beef soup to a boil, add red oil and 3 star anises to 1 kg of beef and cook for ten minutes, then simmer over low heat and add salt and MSG.

5. Pour the soup over the cooked rice noodles, sprinkle with beef and chopped green onions.

Preparation of beef:

1. Coat the beef with salt and marinate for 30 minutes

2. Cut the beef into pieces, put it into a pot, add water, add ginger slices, boil for 15 minutes, remove from the pot and cut into small pieces

3. Add oil to the wok, and when it is 80% hot, add cinnamon twigs, Sichuan peppercorns, and star anise and fry them, then remove the cinnamon twigs, Sichuan peppercorns, and star anise. Add butter, chopped beef and ginger and stir fry. Add sugar, white wine, salt, MSG, chili powder and water and boil. Add comfrey oil and simmer over low heat for 30 minutes until cooked. 4. Preparation of lithospermum oil (mentioned before when roasting gluten, a natural and harmless pigment): Heat 2 pounds of oil, fry 5 grams of lithospermum, add 2 pounds of water, 1 slice of chili, and 1 pound of chili powder, and stir-fry until the water is dry and only oil is left.