Cooking Steps

1. 

   Step1:Cut beef tendon into thick strips. Blanch with beef bones and wash them. Another pot of water. Put more water. Put in the boiled beef bones. Boil them in high heat, then turn to low heat and stew them. Then use a wok. Hot wok, cold oil. Next onion section. Ginger. Garlic. Star anise. Rock sugar. Stir fry. Stir fry until the icing sugar is melted. Stir fry the beef tendon meat after blanching. Stir fry until the meat changes color. Then add soy sauce, water, bean paste and stew for about 15 minutes.

2. 

   Step2:Stewed beef tendon for 15 minutes, all spices and soup, etc. pour into beef bone soup together. Simmer for 1 hour to 1.5 hours. Boil it like this. The beef is crisp but not rotten. End of work.

3. 

   Step3:Medium gluten powder, water and salt are kneaded together to form a dough that does not stick to hands. Relax for 10 minutes. Rub again until smooth. Relax for another 10 minutes. Roll it out to a large one. Sprinkle cornstarch on the surface when rolling. Roll the dough on the rolling pin until it is a thin one. During the rolling process, if you feel unable to roll, cover the plastic wrap and relax for 10 minutes. If you feel a little sticky, sprinkle some corn starch. Don't worry. Slowly. Cut the thick strip after folding.

4. 

   Step4:Boil a large pot of water in the pot. Add salt and oil to boil it. Roll out the noodles and float it.

5. 

   Step5:Finally, drain the noodles and put them in a bowl. Big beef. Big bone soup. You can eat it