Ingredients:High-gluten flourFlour200 gramsBeef250 grams / a quarter chicken leg, whiteRibbed radish50 gramsCoriander2 stems / 3 slices of green onionGinger2 slices / one piece of cinnamon bark, one whole clovesCassia seeds6 grains / one clove of star aniseWhite pepper30 grains / smallFennel seeds5 grams
Seasonings: 3 teaspoons of salt (15 grams) / 1 tablespoon of cooking wine (15 ml) / 1 teaspoon of baking soda (5 grams) / 25 ml of oil
Steps:
1. Clean the beef and chicken legs, then place them in a pot with cold water (the water level should cover the beef and chicken). Boil over high heat, then remove the scum that rises to the surface, add white pepper grains, fennel seeds, then switch to low heat and cook for 2 hours.Cooked broth is filtered to remove all impurities, leaving only clear broth. Add salt (1 teaspoon) after filtering, then the beef broth base is ready.2. In another pot, place the beef in it with fresh water just enough to cover it, add cooking wine and 1 teaspoon of salt, cinnamon bark, whole cloves, star anise, cassia seeds, green onion slices, ginger slices.Boil over high heat, then reduce to low heat and cook for 40 minutes.The braised beef is ready.3. In 150 ml of warm water (around 30 degrees), dissolve salt and baking soda, gradually pour the solution into high-gluten flour while kneading until it becomes smooth dough with no stickiness. Cover with plastic wrap and let rest for over 25 minutes.
4. Remove the rested dough from the bowl, place on a floured board, pull with one hand backward while pushing forward with the other to knead for about 25 minutes.The final state of the dough should be smooth and shiny, with elasticity.5. Flatten the kneaded dough into a long strip shape (as shown in the image), then pour oil on the board.Hold both ends of the dough, stretch to shoulder-width length while gently shaking it up and down, transfer the left-hand side over to the right hand, use your index finger from the left hand to slightly stretch at the folding point. Repeat this action until you reach the desired thickness.(Typically, we may not be able to do so precisely, in which case, roll out into a flat sheet and cut with a knife to make noodles.)
6. Boil water in a pot, when it boils, add the noodles, boil twice then remove from heat, drain well.
7. Heat the beef broth base, slice the braised beef into 5mm thick pieces, peel the radish and cut it into 5mm thick round slices, then halve them. Rinse coriander and chop it into 1cm long segments.8. Boil water in another pot, add radish slices until they turn transparent after about 2 minutes, remove from heat to prepare.
9. Place the cooked noodles in the beef broth with the braised beef, radish, and coriander leaves on top.Grasp both ends of the flat dough with both hands and stretch it to shoulder-width length (shake the dough up and down slightly and evenly during stretching).(Generally, we may not be able to do this perfectly, so we can flatten it with a rolling pin and then cut it into noodles using a knife.)Noodles)
6. Boil a pot of water, add the noodles when the water boils, and cook until it boils twice, then remove the noodles and drain off the water.
7. Heat the beef broth, slice the braised beef into 5mm thick pieces,White radishpeel, cut into 5mm thick round slices, then halve them, wash the cilantro and cut it into 1cm long segments.
8. Boil a pot of water, add the white radish slices, cook until the radish is translucent, about 2 minutes, then remove and set aside.
9. Finally, put the cooked noodles in the beef broth, add the braised beef, radish, and cilantro.