Beef Pan Noodles

Overview

This Pan Mian originates from Taihe. It was first made of mutton pan noodles. Later, it was made into beef in the north, which is also very popular. So today we will make beef pan noodles (due to the large number and complexity of the materials for the pan noodles, it is very troublesome for novices to choose the materials. If you want to make it, you can leave us a message. We will mix the ingredients for you according to the quantity you make and mail it directly. This saves time and effort, is not wasted, and is not expensive). Let’s start making the pan noodles now.

Tags

• noodles
• amomum villosum
• bai zhi
• bibo
• butter
• cao guo
• cao kou
• chicken essence
• chicken fat
• cinnamon
• cold ginger
• cumin
• hongkou
• licorice
• lilac
• msg
• meat button
• penang
• salad oil
• sanna
• star anise
• sweet noodle sauce
• thousand miles
• white cardamom
• woody
• xiangguo
• xiangsha
• xinyi
• zanthoxylum bungeanum
• black pepper
• fragrant leaves
• ketchup

Ingredients

Steps

1. 1 Find a pot (it is best to use an induction cooker, because if you make it at home, you will definitely make less, and it is easier to control the temperature with an induction cooker). Put the prepared butter, chicken fat, and salad oil into the pot (this recipe uses the ratio of ten pounds of oil, which can be reduced in proportion), and put it in the pot. Put the beetroot slices in the pot, and when the beetroot slices float, add the small ingredients (geranium leaves, cloves, Sichuan peppercorns, cumin, fennel, thyme, black pepper, betel nut), fry until there is no oil foam or the bay leaves are dark, take out the small ingredients (fry over low heat, adjust the induction cooker to 180 degrees).

   

2. 2 After taking out the small ingredients, we need to add onion, ginger and garlic to deodorize the oil (note that the ginger must be added first), fry the garlic until golden brown, then take out the onion, ginger and garlic. (I forgot to take the picture, but it doesn’t matter hehe)

   

3. 3 After frying the onions, ginger, and garlic, we add the aniseed ingredients and fry them. The aniseed ingredients are usually fried until the white cardamom turns slightly black (fry over low heat, or adjust the temperature to 200 degrees if using an induction cooker) and fry for 25 minutes. There is no need to fish out the aniseed.

   

4. 4 After the aniseed is fried, do not fry the peppers directly, as it is easy to mess up. Stop the fire for five minutes, then turn on the fire again (fry on low heat, adjust the induction cooker to 150 degrees), and be sure to keep turning. So as not to explode.

   

5. 5 After frying the peppers, take them out, cut the beef into cubes, and fry until the oil stops bubbling. (Fry over low heat)

   

6. 6 After the brine oil is prepared, adjust the brine according to 1:3, that is, one pound of oil to three pounds of water. Add the prepared chicken essence, monosodium glutamate, salt, tomato sauce, and sweet noodle sauce, bring to a boil over high heat, and simmer over low heat for half an hour until the chili is fragrant and ready to use. (If you need board materials, leave me a message and we will match them for you in proportion, saving time and effort).