Beef Cuaner stewed noodles

1

Mix flour and salt.

2

Mix with warm water to form dough and soak for 20-30 minutes.

3

Put shredded ginger into the beef slices first.

4

Grasp all seasonings well with your hands.

5

Finally, add shredded green onion and mix well.

6

Pour peanut oil into a wok on fire, add star anise to heat the oil and stir-fry until fragrant.

7

Then add in the green onion and ginger slices and cook.

8

Add water and cook for 5 minutes.

9

Remove the onions, ginger and star anise used in the frying pan.

10

Pour the marinated beef slices into the pan at one time, quickly stir the slices to evenly heat them, and blanch the slices to change color.

11

Knead the dough evenly and roll it into thin slices with a rolling pin.

12

Then fold it.

13

Use a knife to cut into wide strips. The width of the noodles depends on your preference.

14

Pour water into another pot and bring to a boil; stretch the streaked noodles with your hands, put them into thin slices, cook them in the pan and fish them out. Finally, blanch the slices of meat and pour the soup on the surface and serve.

1. When making this noodles in winter, you can also directly put the marinated beef slices into the pot with the cooked noodles. Eating noodles with the soup is called "Beef Quick-boiled Hot Soup Noodles" in the North, while boiling the noodles, removing them, and topping with the meat soup is called "Beef Quick-boiled Braised Noodles." 2. Since the seasonings already have a salty taste, there is no need to add extra salt; the goal is to enjoy the natural fresh flavor of the beef and soup. 3. Blanch the meat in boiling soup just until it changes color; if cooked too long, the texture will be poor! Be sure to choose slightly better quality Sirloin or Tenderloin for the best texture; fatty beef slices are also acceptable. This method is similar to Northern instant-boiled meat, except that the meat is marinated in advance. 4. In spring, to prevent colds, ginger is indispensable when marinating the meat, so be sure to add a moderate amount. If you don't like ginger, adding more pepper powder is also fine. 5. Using good quality tender lamb also tastes quite good. 6. If you roll the dough sheets thinner, cut them into strips without stretching, and boil them, that works too. Depending on preference, you can cut strips, cut sticks, or pinch off pieces; this isn't high-tech territory, so feel free to experiment, friends!