Braised beef noodles with wild bamboo shoots

Overview

My friend brought me some wild bamboo shoots from their Yunnan province, which are great! Nutritious and delicious food grown in the wild! This suddenly reminded me of the beef brisket with bamboo shoots I had in Chengdu nine years ago. The taste was so fragrant. In my opinion, the Yunnan wild mountain bamboo shoots and beef are a perfect match. I quickly went to the supermarket to buy the beef and made it with the taste that I have missed for a long time. Even my husband, who has always been a picky eater, called it authentic

Tags

Ingredients

Steps

  1. This is the Yunnan wild mountain bamboo shoot that I want to introduce solemnly. At the same time, I would like to take this opportunity to express my gratitude to the beautiful lady in the skirt who gave me this bamboo shoot

  2. This is the Yunnan wild mountain bamboo shoot that I want to introduce solemnly. At the same time, I would like to take this opportunity to express my gratitude to the beautiful lady in the skirt who gave me this bamboo shoot

  3. Clean the beef, cut into pieces and drain the water

  4. Prepare ingredients: ginger, green onions, garlic, dried chilies, Sichuan peppercorns, star anise, cinnamon, bay leaves

  5. The most important seasoning is Chongqing’s old hot pot base: Hong 99

  6. Heat the pan with cold oil, I used lard, it’s fragrant! , when the oil is hot, pour in the beef and start stir-frying

  7. Stir-fry until the water in the beef is dried out, then the oil will become clear

  8. At this time, add ginger, garlic and other ingredients and stir-fry

  9. Next, move the beef to the edge of the pot, pour a bag of hot pot base ingredients into the oil on the edge of the pot,

  10. At the same time, add a spoonful of Pixian bean paste

  11. Turn on low heat and stir-fry until red oil spits out

  12. When it’s almost done, scoop out the beef that has been stir-fried in the pot into a waterless container. Please note that I need to stir-fry enough beef for several times at one time, so I have to scoop out the beef from the pot

  13. Cut wild bamboo shoots into small pieces

  14. Leave enough beef in the pot for beef noodles, and add water to boil. At this time, pour in the chopped wild bamboo shoots. At the same time, bring to a boil over high heat, then cover the pot, and simmer over low heat for about 40 minutes. Add a little salt and chicken essence to taste. Pour the beef soup into two larger containers. Put another pot into a pot, boil water, and cook the noodles. In fact, it is best to use live noodles. I used Jinmailang dry noodles. I think it is still delicious and very strong!

  15. It’s best to put the cooked noodles into the beef soup and add some coriander on top. This is an indispensable step for us Sichuan people to eat beef noodles! What are you waiting for? Let’s eat