Main ingredients:
Beef brisket450G
Spices:
1 stalk of scallion,Diced ginger,2 cloves of garlic,Star anise2 pieces, cinnamon 1 piece, fennel seeds 2,Sichuan pepperabout 10 grains, smallFennel seeds1 teaspoon, driedRed chili peppers1 piece
Seasonings:
Table sugar,Dark soy sauce,Rice wine
Steps:
1. Wash the beef brisket and cut into pieces
2. Blanch, then rinse cleanBloodmud
prepared
3. Put all spices and seasonings in a pressure cooker


4. Add the blanched beef brisket pieces and enough water to cover everything
5. Cook under pressure for 40 minutes on an electric pressure cooker, then let it depressurize naturally6. Set aside about one cup of the original soup from step 5Beef broth
for the noodle soup base7. Transfer the remaining beef and broth to a wok, then bring to a boil over high heatBurn
down the broth until it thickens8. Boil water in another pot for the noodles, then drain the cooked noodles into the reserved beef broth from step 6Beef brothadd a little soy sauce for coloring and seasoning9. Top with the braised beef prepared in step 7, sprinkle with white sesame seeds and chopped scallions, mix well before servingBraised beefadd a sprinkling of whitesesame seedsand chopped green onions, mix well before serving