Ingredients:
Australian beef 500g,noodles 100g
Seasonings：
Hot oil 30g, marinade 30ml (alternative), cooking wine 50ml, light soy sauce 30ml, dark soy sauce 10ml, rock candy 10g, ten cloves of garlic, dried red pepper, fresh ginger
Spice bags: two star anises, Chinese prickly ash 2g, sichuanese peppercorn 2g, bay leaf, fennel 1g, orange peel 1g , cinnamon
Recipe：
1. Dice the beef and drain it after blanching.
2. Heat the pan then add the beef and hot oil.
3. Add garlic cloves, ginger slices and dried red pepper.
4. Add rock candy, light soy sauce, dark soy sauce and original marinade. The marinade can increase thick flavor of the soup.
5. Add hot water and its amount is better to cover the beef. Cover the pan and simmer for 1 hour. If the beef is not tender, you can extend the cooking time.
6. When cooking noodles, firstly boil the water, then pour in noodles, until cooked thoroughly, please remove them out and put into cold water to make noodles become more independent. Finally pour a big tablespoon of Chinese Sichuan hot spice of beef with soup to serve.
Tips:
1. If there is no marinade, you can use clean water instead. The purpose of adding the bittern is to make the flavor of soup become more thickly.
2. You can also use the meat soup with water to cook noodles, it will be much tasty, but if you do like that, the soup will be sticky and not clean. So if you like complete noodles, you can and sauce after finish the meal.
