Beef shankHand-pulled noodles

　　Rice noodles：Rice flour300 grams, 130 milliliters of water, about 2 grams of salt;

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

Seasonings:Eight seedsTwo pieces, cinnamon a small piece, Sichuan pepper leaves two pieces, Doubanjiang (fermented broad bean and chili paste)Sichuan pepper pasteTwo large spoons, garlic two cloves, freshgingerA small piece,SugarA small spoon,Dark soy sauceOne 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 wellBloodWater, 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,SpiceWaste 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, startFire burningWhen 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;