Braised Beef Noodle Soup

After boiling, try to skim off all the foam, skim clean.

Remove and set aside.

After skimming the foam from the beef cooking broth, keep it warm for later use.

While blanching the beef, prepare side dishes: cut Onion into large pieces, slice Ginger, cut Scallion into segments, cut Carrot into rolling knife blocks for later use.

Prepare spices: Star Anise, Cinnamon Bark, Bay Leaves, Sichuan Pepper, Dried Chili segments, and 15 Rock Sugar and 5 Rock Sugar.

The Rock Sugar for caramelizing has very light sweetness, so don't worry about it being too sweet.

Boil a pot of water first for later use. Put a little oil in the wok, add Rock Sugar to caramelize.

Must use boiling water. Crush the Rock Sugar with a spoon to make it easier to melt. You can also caramelize with water, both water and oil are heat conductors, oil conducts heat faster, if worried about timing, use water to caramelize. You can also skip caramelizing and use Dark Soy Sauce/Red Fermented Bean Curd for coloring.

After the Sugar melts, gradually color, turning to jujube red.

Then dense small bubbles start to appear. When dense small bubbles completely appear and are about to turn into large bubbles, pour in boiling water.

For safety, must use boiling water, because the syrup temperature is very high, pouring in cold water with too much temperature difference can easily splash and cause injury. Boiling water will also splash a bit, be careful.

After boiling, pour out the caramelized sugar and set aside.

Wash the wok clean, put a little base oil in the wok, add 1.5 regular soup spoons of Doubanjiang, stir-fry until fragrant and red oil appears.

Add Scallion segments, Onion, and Ginger slices and stir-fry until fragrant.

Then add Cinnamon Bark, Star Anise, Bay Leaves, Sichuan Pepper, and Dried Chili segments and stir-fry.

Then add the Beef and stir-fry evenly.

Add 1 cooking spoon of Light Soy Sauce, stir-fry evenly.

Add Carrot, stir-fry evenly.

Pour in the caramelized sugar set aside, then pour in the original beef broth, bring to a boil. At this time add 5 Rock Sugar to supplement the sweetness. Bring to a boil over high heat, then turn to lowest heat and simmer for 1.5 hours.

The original broth needs to be hot, not too cold, cold water will make the meat tighten and become tough. If the original broth is too little, add some boiling water to cover the ingredients. You can use a well-sealed cast iron pot or enamel pot, or use a pressure cooker or rice cooker. If using a regular wok, need to monitor the water during the process, add water in time, don't let the water dry up.

When there are 30 minutes left, you can boil three Eggs and add them to simmer together.

Start with cold water and boil for 10-12 minutes.

Wash some Green Vegetable for later use.

When there are 5 minutes left for the meat, boil a pot of water, cook the Noodles. After cooking the Noodles, cook the Green Vegetable.

Adding some Salt to the water will make the Noodles more chewy.

Final assembly. Open the rice cooker, remove the spices and Onion and discard. Then add 1.5 seasoning spoons of Salt and stir well. Place Noodles at the bottom, arrange Green Vegetable on the side, then remove the Eggs and cut in half, remove some Carrot and arrange on top, then remove some Beef and arrange on top. Finally, pour the sauce, sprinkle with chopped Scallion.

Best to taste while adding.