Can anyone tell me how to make Teochew wet stir-fried beef noodles (be specific)

First wash the beef and beef bones with clean water, then soak them in water for four hours (leave the blood for another use), cut the beef, put the beef bones and fattened chicken into a pot of warm water, and wait When it is about to boil, skim off the foam, add seasonings, ginger peel, and salt into the pot, simmer over low heat for 4 hours until cooked, remove and cool slightly, cut into cubes and set aside. Cut the beef liver into small pieces and cook in another pot until clear and set aside. Wash and cut the radish into slices and cook. Chop the garlic sprouts and the coriander. Set aside.

Skim off the foam from the broth, pour the blood water in which the meat is soaked into the boiling broth pot, skim the foam until it is clear, and add seasoning powder. The seasoning can be determined according to the different eating habits of the north and south. , then pour a little water into the clear beef liver soup, bring to a boil and remove the foam, then add salt, monosodium glutamate, cooked radish slices, skimmed floating oil and scallion oil, and noodles into the pot. When the noodles are cooked, put them into a bowl and add the beef soup. , radish and floating oil, pour it on the noodles and serve. And add appropriate amounts of diced beef, coriander, garlic sprouts and chili oil according to everyone's taste. Features: The broth is clear and delicious, the noodles are soft and tasty, and they are nutritious and affordable. 2.5 taels of noodles per bowl and 350-500 ml of soup, depending on the size of the bowl.

The auxiliary ingredients of beef noodles are also an important part of the soup. How to make radish slices as an auxiliary ingredient: Green radishes are purchased according to daily needs to avoid being chewy. The method is to wash the radish first, remove its hairy roots, heads and tails, cut it into long or fan-shaped slices, blanch it in a pot of boiling water, then soak it in cold water and then boil it in beef soup to remove its peculiar smell. , it tastes soft and hard. Clear soup beef noodles should have excellent color, aroma, taste and shape. A successful bowl of beef noodles should be one clear (clear soup), two white (radish white), three red (chili oil red), and four green (cilantro). , garlic sprouts are green), Wuhuang (noodles are yellow and bright). Uncle Ma has strict quality requirements for beef noodles. In his words, "the soup is clear, the meat is crispy and fragrant, and the noodles are long and tough."

The cooking method of spicy oil is also very particular. First heat the vegetable oil, then cool it to 100 degrees, add peppercorns, grass fruits, ginger peel and other oil, then take it out and put it in again. For the chili noodles, use warm oil (start heating from 100 degrees), slowly and continuously roll it with a shovel, fry it to a certain heat, and fry it into a mixture of red oil and red chili peppers. If you think about it, the reason is actually very simple: if the heat is not enough, the oil will not have spicy flavor. If the heat is over, the chili will be burnt and turn black. Put such red oil and red pepper in a bowl. The pepper and red oil float on the soup and do not mix with the soup, so as to ensure the clearness of the soup. The chef said that you must not add chili noodles directly, otherwise the chili noodles will dye the soup red, and it will become a spicy soup instead of a clear soup. When eaten, it is served on beef noodles. The aroma is fragrant and the oil spots are crystal clear, giving people a beautiful enjoyment.