Ingredients of Siraitia grosvenorii: (1) fennel, pepper, batter, Radix Rehmanniae Preparata, Radix Angelicae Sinensis, Siraitia grosvenorii, Radix Angelicae Dahuricae, Radix Paeoniae Alba, Cortex Cinnamomi and red pepper150g each;

(2) Pepper, star anise, clove, Cyperus rotundus, dried tangerine peel, cinnamon, ginger, crystal sugar, bean paste, green onion, garlic, butter and beef 100g each.

(3) 350g of soy sauce. 30 grams of monosodium glutamate and 3000 grams of boiled water. Salt 200 grams.

Practice: Wash all the materials, then rinse them with warm water, mash the ginger and put the salad oil into the pot. When it is 80% hot, add onion, ginger and garlic in turn, then add bean paste, soy sauce, salt, crystal sugar, butter and beef, and finally add water. After boiling, add all the ingredients, turn to low heat and cook slowly. Remember not to cover the lid.

How to make it: After the slow fire turns, remember to keep the minced meat soup slightly boiling and turn the sauce at any time. Beef should be cut into small nails. After turning off the fire, you can put the boiled eggs in the pot and soak them in minced meat, so that the sauce can slowly penetrate into the eggs, making them taste delicious and smell delicious.

Making noodles: take wheat flour, mix it with salt and water in proportion, and make dough. After kneading the dough repeatedly, make it into a small noodle stick with a diameter of half an inch and a length of eight inches, then coat it with sesame oil, code it on the chopping board, and cover it with a clean wet towel. Wet noodles are soft and touching, and feel like silk. Take it out 2 minutes after cooking, put it in a bowl, put some leaves with hot soup on the surface, and pour the minced meat, and it will become a bowl of beef noodles with a fragrant smell.