Hand-made duck egg beef noodles

Soak the purchased beef and steak in water for half an hour to remove the blood

Burn the fire and skim off the foam

Prepare aniseed

Add onion, ginger, light soy sauce, oil, old soy sauce, salt and aniseed

Reduce heat to low and simmer for 2 hours. While the beef is stewing, make hand-made noodles

Put 5 duck eggs into the bread machine

Weigh the flour, put 5 grams of salt into the bread machine and set the dough mixing function

Because it needs to be rolled by hand, the dough needs to be hard, so that the dough will be chewy

Take out a small piece of it and knead it well

Put flour on the dough to prevent it from sticking together when rolling out

Keep rolling out the dough thinly

Use a rolling pin to roll up the dough

Then stack them layer by layer until they are all stacked

Then cut the folded quilt noodles and shake out the cut noodles

Follow the same steps and roll out the remaining dough

Wash the rapeseed, break it into two halves (put the stems first and then the leaves when cooking to avoid overcooking the leaves), cut the kelp into thick strips (the kelp I bought is ready-soaked and can be used directly)

Pour water into the pot and boil the kelp first, then add the noodles

When it's almost cooked, add the rapeseed and take it out of the pan

Put the beef soup in a bowl, dice the beef, put the noodles in, and you are ready to eat. The hand-rolled noodles are smooth and have no additives. They are accompanied by thick beef. The meat and vegetables are so fragrant

Hand-made duck egg beef noodles

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