Cooking Steps

1. 

   Step1:Preparation work - wash a jin of beef and blanch it in a cold water pot until it is boiling. In another cold water pot, put the blanched beef, 4 anise, a handful of pepper, ginger and scallion into a small fire and simmer for 1.5 hours. Take out the cut beef and prepare the beef soup. Soak 100g sweet potato powder in warm water for 30 minutes in advance. Cut 200g kelp, 100g agaric and half a hundred pages into shreds respectively. Set aside.

2. 

   Step2:Mix 300g flour and 150g warm water. Mix well. Form dough. Cover with plastic wrap and wake up for 30 minutes.

3. 

   Step3:Put the wake-up dough into clean water and wash it repeatedly until the thick and elastic gluten is rubbed out. The gluten and gluten water are ready for use.

4. 

   Step4:Start with 2L beef soup and bring to a boil. Add 100g peanuts and simmer for about 15 minutes.

5. 

   Step5:Take out a small piece of the washed gluten and put it into the soup pot. Boil until it boils. Add shredded kelp, Auricularia, shredded pork, shredded beef and sweet potato powder. Simmer for 5 minutes.

6. 

   Step6:Season with 3 tablespoons of soy sauce, a little salt and 4 tablespoons of white pepper. Scoop in 1 tablespoon of gluten water, mix well and cook for 3 minutes. See the soup slightly thickened. Turn off the heat.

7. 

   Step7:Before leaving the pot, add vinegar and sesame oil (I like to add 3 teaspoons vinegar + 2 teaspoons sesame oil) according to the taste and mix well.

8. 

   Step8:Fried dough sticks. Best & gt_ <