Method of Winter Yin Gong Soup Beef Noodle

Need ingredients

beef shank

1 whole piece, actual consumption of 250 grams

Braised meat spices

moderate amount

alkaline noodles

250 grams

Cilantro and other seasonal vegetables

moderate amount

Winter Yin Gong Sauce

1 tablespoon

fish sauce

1 tablespoon

Method steps

1. Marinate the entire beef tendon in a slow cooker. For specific instructions, write a recipe specifically for next time. The beef needed here is soft and glutinous, not the dry, fragrant, and hard kind. The key is to stew at low temperature for a long time, and I stewed this pot for five hours. Stewed until cool, you can slice the current dishes and drinks^_^

3. Wash vegetables such as cilantro and cut them into inch long sections.

5. After the water boils, pour in the noodles. Boil and add an appropriate amount of cold water. Add cold water twice like this.

7. The great contributors to Thai flavor are these two: Winter Yin Gong sauce and fish sauce.

9. Add beef chunks.

11. Sprinkle chopped cilantro on top of the pot and you're ready to eat.

13. If you want a stronger flavor of Winter Yin Gong, you can add lime, lemon leaves, lemongrass, etc., but it's not very convenient to buy in Huzhou, a fourth tier small town. There is indeed a large Taobao platform, but the quantity that can be purchased once often cannot be eaten up. So this version belongs to the localized improved version:)

Tips

Because both Dongyin Gong sauce and fish sauce have a salty taste, only one-third of the broth was used, and no additional salt or seasoning was added. This can be adjusted according to one's own taste.

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