Cooking Steps

1. 

   Step1:Pour the Japanese style thick soy sauce into the sauce (from left to right). Mix the white sugar in the proportion of 2-1-1.5-2. Boil it over low heat. Then let it cool overnight. The sauce cooked by Shouxi is ready.

2. 

   Step2:The sauce is just ready. It's hot.

3. 

   Step3:Four people eat meat. They love meat. So the vegetables are less prepared. At first, the meat was prepared by a Jin. Later, half a Jin was added. The authentic shouxishao is to dip in raw eggs. However, some people in our family don't eat raw food. So it doesn't matter if we don't dip it.

4. 

   Step4:It's hot. Rub the butter in the pan. Put the meat in. Fry until it's half cooked. Pour a little sauce. Turn over the noodles. When it's done, you can eat the meat first ~ (it seems that Guan Dong's way is to take out the juice, sugar, a little soy sauce and mix it into the soup, then put the meat and vegetables to cook. It's refreshing. I made it from the Guanxi school. No water. The sauce was added later. The flavor is stronger.)

5. 

   Step5:After eating enough meat, fry the meat. Then put all kinds of ingredients in order (I don't put them in order. It's very nice. Don't abandon them). Then pour a spoon of sauce.

6. 

   Step6:No need to add water. Cover the pot. The vegetables will juice automatically.

7. 

   Step7:After the first pot, there was sauce, cabbage and garland. So I opened another bag of beef. (it's hard to buy cattle in China. It's also very good that I asked my family to help me buy the beef from the huiminfang.) Repeat the steps of placing the pot, pouring the sauce and covering the pot.

8. 

   Step8:No need to add water. Vegetables will juice automatically. Originally, I wanted to get rid of the leftovers in the remaining soup. I'd like to have some more udon noodles. It's just two pots. We can't eat any more. So I had to leave udon noodles for the next time.