The practice of beef noodles

The practice of home-cooked beef noodles is introduced as follows:

1. Wash beef tenderloin and put it in a rice cooker (pressure cooker and rice cooker are both acceptable), then add garlic, ginger and chopped green onion/tomato/carrot. Add soy sauce, rice wine, sugar, steamed bread, pepper and pepper granules (not spicy), and finally cover the beef tenderloin with water, and put 2 cups of water in the outer pot of the rice cooker (the pressure cooker is set for about 40 minutes).

2. After the rice cooker jumps up, turn the tenderloin upside down to see if there is any halogen coloring, add a glass of water to the outer pot (the pressure cooker is set for about 20 minutes), jump up and let it cool, and it will be more delicious when it is frozen the next day. Take out the chilled beef tenderloin, slice it aside and heat the original gravy.

3. Cook noodles with clear water on the other side, then scald Qingjiang cuisine with boiling water, and finally use the heated marinade as the beef noodle soup base (the salinity can be adjusted in time), and add noodles, Qingjiang cuisine and beef tenderloin.