Ingredients
- Fresh noodle
- Sirloin
- Green vegetables
- Tea Egg
- Base material (soy sauce, water, pepper oil, garlic, etc.) (from Chengdu Shengen Biology)
- Red Oil
- Cooked lard
- Bone soup seasoning (water, lard, white sugar, ginger, green onion, etc.) (from Chengdu Shengen Biology)
- Garlic
- coriander
- Clean oil hot pot base (soybean oil, Pixian bean paste, chili pepper, pepper, black pepper, etc.) (from Chengdu Shengen Biology)
- Ginger slices
- Rapeseed Oil
- White sugar
- Pepper oil
- Soy
Steps
① Add 120g rapeseed oil to 180℃, add 25g slices of ginger and stir-fry;
② Add 1000g of blanched beef brisket and 25g of scallion slices and stir-fry thoroughly, add 12g of dark soy sauce and color;
③ Add 150g of clean oil hot pot base and stir-fry, add 1300g of water and bring to a boil;
④ Add 4g of salt and 3g of white sugar and pour it into a pressure cooker and press it on low heat for 18 minutes and simmer for 5 minutes;
⑤ Open the lid and remove the ginger and green onion, add 15g of pepper oil, stir well and set aside. - 2. Prepare 10 portions of base soup: Add 120g soup to 2400g boiling water, stir well and set aside;
- 3. Cook 130g of fresh noodles and 25g of green vegetables in boiling water for 2 minutes;
- 4. Add 20g beef noodle soup base, 20g red oil, 5g garlic, 5g cooked lard, 250g base soup to the noodle bowl, and add the cooked noodles;
- 5. Place 80g beef brisket and 25g greens on the noodles, add 20g beef brisket soup, sprinkle 5g coriander and 5g chopped green onion
