CHINESE BRAISED BEEF NOODLE SOUP RECIPES

Steps:

• Cut the spring onion in 2-3 cm long pieces. Cut the onion and tomato into coarse pieces. Cut the ginger into slices.
• Wash beef, soak in cold water (for 30 min to 3 hours, the longer the better, but at least 30 min). Then cut into approx. 4-5 cm long cubes.
• Bring the beef to the boil with cold water in the pot. Remove the foam floating above. Remove the beef after 2 minutes and let it dry.
• Heat the wok, fry the oil with all the ingredients of spices in the wok. Then chop candy with roast until it is melted. Tomatoes, spring onions and soy bean paste-sharply enter the wok. Mix well until they smell.
• Beef promotional, cook until the color has changed slightly and then add light soy sauce and dark soy sauce. Just stir it all with 1.5-2 l boiling water in pressure cooker for 30 minutes on low boiling level.
• Cook noodles. In the same boiling water Pakchoi or soy sprouts Cook briefly (1 minute). All out and drain.
• Prepare 5-6 bowls for the sideboard. In each bowl first place noodles, then Pakchoi or Sojaspronssen. At the end, pour the beef and soup on it. Now you can enjoy it nicely!

Steps:

• Cut brisket into large cubes around 3-4 cm long. Soak in clean water for around 2 hours. Change water for 4 to 5 times to remove the blood water.
• In a high pressure cooker, add spices star anise, cinnamon bark, chili peppers, Sichuan peppercorn, scallion, ginger slices in to cook. Press meat to cook for 15 minutes after boiling.
• Pick the cooked brisket out and filter the soup base. Wash the brisket with warm water and drain.
• Heat up cooking oil in wok, and then stir fry doubanjiang, ginger slices and green onion sections until aroma. Return cooked brisket in. Add light soy sauce and fry for around 2 to 3 minutes. Add radish cubes and enough soup in to cover the brisket.
• Add sugar and salt as needed. Turn up the fire to thicken the sauce(to reduce around 1/2 of the water contained in the soup).
• Cook noodles in boiling water for 4 minutes or follow the instructions, add Bok Choy and continue cook for another minute.
• Transfer noodles and Bok Choy out. Serve with braised beef soup and green onion.For a lighter version, add 1/2 cup of noodle water (water used for boiling the noodles) for each serving.