Cooking Steps

1. 

   Step1:Prepare marinated beef - beef 454g was

2. 

   Step2:Add 3 star anise, 3 dried peppers, 2 pieces of ginger, 1 piece of grass fruit, 1 tbsp of cumin, 1 / 2 tbsp of prickly ash, 1 piece of Xiangye, 5 pieces of clove and 1 piece of cinnamo

3. 

   Step3:Add cooking wine, soy sauce and sugar, then add some water to the tendon. Press the electric pressure cooker for 1 hour after steaming. Take out and cut into small pieces after the autoclave deflates naturally (add more water if you use ordinary autoclave here). Because the old-fashioned pressure cooker will spray steam when it is steamed. If there is less water, it is easy to dry the cooker.

4. 

   Step4:Prepare handmade flour - 200g flour, 100g water and half teaspoon salt to form a smooth and even dough. Put it in the fresh-keeping bag and wake up for 2 hours (as long as the wake-up noodles are kept there, it is OK. Put it in the fresh-keeping bag to prevent the dough from losing water and causing the surface to dry

5. 

   Step5:After waking up, use a rolling pin to roll the dough into a rectangle with a thickness of about 5m

6. 

   Step6:Cut into strips about 5mm wid

7. 

   Step7:Use your hands to rub round and long. The two ends will naturally rub a little bit sharp. Sprinkle some dry powder in the middle of all the noodle

8. 

   Step8:Sit in a pot of hot water. Add 1 teaspoon of salt to the water. Add noodles and coo

9. 

   Step9:When the noodles are cooked, drain them and put them into a bowl. The original soup with beef tendon. Pour in the beef tendon. Sprinkle with scallion, flowers and sesame seed

10. 

    Step10:Finished product