How to Make Beef Shou Gonzao Noodles

　　Beef shankHand-pulled noodles

　　Rice noodles：Rice flour 300 grams, 130 milliliters of water, about 2 grams of salt;

Side ingredients: 250 grams of beef shank,Chinese cabbage Adequate amount;

Seasonings:Eight seeds Two pieces, cinnamon a small piece, Sichuan pepper leaves two pieces, Doubanjiang (fermented broad bean and chili paste)Sichuan pepper paste Two large spoons, garlic two cloves, fresh ginger A small piece,Sugar A small spoon,Dark soy sauce One large spoon, light soy sauce one large spoon, cooking wine one large spoon, salt to taste, green onion flowers adequate amount;

Procedure:

1. Rinse the beef shank repeatedly and drain well Blood Water, cut into large pieces;Diced Doubanjiang, slice ginger, peel garlic, clean eight seeds, cinnamon, Sichuan pepper leaves;

2. Heat oil in a wok, add diced Doubanjiang, stir-fry over low heat until red oil is produced;

3. Pour about 2000 milliliters of water, increase the fire, bring to a boil;

4. After boiling, strain with a colander, keep only the spicy broth,Spice Waste not used;

5. Heat oil in another wok, add eight seeds, cinnamon, Sichuan pepper leaves, garlic, ginger, stir-fry over low heat until fragrant;

6. Add beef shank, increase the fire, stir-fry until beef shank turns color;

7. Pour in cooking wine, dark soy sauce, light soy sauce, stir to marinate and colorize;

8. Transfer the fried beef shank with seasonings into a pressure cooker, pour in strained spicy broth, add salt and sugar;

9. Cover the lid, start Fire burning When steam starts coming out, switch to medium heat, cook for about 35 minutes;

10. Mix salt into flour, pour in cold water, stir with a chopstick until forming shreds;

11. Knead into smooth dough, cover with wet cloth and let rest for about 30 minutes;

12. After resting, knead again several times, flatten;

13. Dust with dry flour on the dough, roll out;

14. When rolling, dust more flour to prevent sticking, use a rolling pin to roll up and continue rolling until about 0.1 cm thick;

15. Fold the rolled-out dough into large sheets,

16. Cut into strips about 0.5 cm wide;

17. Dust with more flour on the cut noodles, shake to separate, air dry for about half an hour;

18. In a pot, pour enough water and bring to a boil, add hand-pulled noodles;

19. When the water boils again, pour in a small bowl of cold water;

20. After boiling, add Chinese cabbage, when the noodles are cooked, scoop out together with Chinese cabbage;

21. Put the cooked noodles and Chinese cabbage into a bowl, add cooked beef shank and beef broth, sprinkle green onion flowers, ready to eat;

Tips:

1. When making hand-pulled noodles, add a little salt to the flour, knead it slightly harder, repeatedly knead well, this will make the noodles more chewy;

2. After rolling out the noodles, you can put them directly into the pot, preferably air dry for half an hour before cooking, which improves their texture;

3. Soak the beef shank in water for a while, changing the water several times to clean off the blood better;

4. To cook the beef shank, using a pressure cooker saves time;