Xiangyang beef noodles are delicious or not, the key lies in boiling butter, butter is the soul, the following introduces how to boil the red oil of Xiangyang beef noodles in Beijing
Ingredients: 2 onions, a few green onions. Half a pound of coriander, a few ginger, cut into slices of star anise cinnamon and set aside.
Three sachets of butter, three pounds of rapeseed oil, three spoons of bean paste, two spoons of chili sauce, two pounds of coarse spicy noodles, two pounds of fine red spicy noodles, spice powder (star anise, cinnamon, peppercorns, white root, white silk, grass curd, angelica, cloves, grass fruit, fragrant leaves, lemongrass cumin, zhiran, etc.) two spoons, rock sugar, two pots of white wine.
First heat the butter and rapeseed oil to about two hundred degrees, down into the onion, green onion, coriander, ginger, star anise, cinnamon fried old yellow fishing out, turn off the heat and other oil temperature reduced, successively put in the bean paste pepper sauce, thick and thin spicy noodle comfrey and other low heat slowly boiled for half an hour, down into the rock sugar, two pots of white wine incense, oil control, residue do not throw away, each time boiling soup, closed for twelve hours, butter and fragrant and spicy red and bright.
