How to make five-spice beef brisket noodles?

The five-spice flavor of beef brisket is a favorite of many people because the seasoning brings out the aroma of the beef as well, with a rich aroma and a firm texture. Five-spice beef brisket noodles are made by adding five-spice beef brisket to clear soup noodles. The juice from the beef brisket blends into the soup, wrapping each noodle.

Material

Beef brisket, beef shanks, ramen, and bok choy.

Ingredients:

Sichuan pepper, dried red pepper, cardamom, star anise, star anise, ginger, and shallot.

Seasoning:

Soy sauce, sugar, chicken essence, cooking wine.

practice

1. Wash the beef brisket, cut it into small pieces and blanch it. Blanch the beef shanks and wash them.

2. Take a casserole, add boiling water, put in beef shanks, ginger and onions, bring to a boil over high heat, pour in cooking wine, add Sichuan peppercorns, dried red peppers, cardamom, ginger and shallots, and simmer over low heat for two hours.

3. Put oil in a wok, stir-fry ginger until fragrant, then add star anise, star anise, beef brisket, cooking wine, and soy sauce and cook over high heat to color.

4. Take a pressure cooker, pour in the fried beef brisket and beef shank soup, press up, and after the air comes out, reduce the heat to low and cook for 30 minutes (if you want a chewier taste, you can shorten the time to 25 minutes).

5. Release the pressure, add a little sugar and chicken essence to season, then turn off the heat and set aside.

6. Blanch the green vegetables in boiling water and soak them in cold water for later use.

7. Boil water in a pot, and when the water boils, add the noodles.

8. Take a large bowl, put the cooked noodles in first, then put in the beef brisket and green vegetables, and pour in an appropriate amount of original soup.