Sticky Beef Tendon and Beef Shanks - Delicious and Filling, with a Flavorful Broth

Pre-prepared:

1Fresh beef tendons and beef shanks, each 10 jin, washed and cut into small pieces, put into a pot of water to blanch, then remove and drain.

2Heat the pot with oil until 40% hot, add star anise 100g, scallion segments 100g, Sichuan peppercorns 50g, cinnamon 50g to bloom, add beef tendons and beef shanks and stir-fry for 3 minutes until fragrant, add water to cover the ingredients, add salt 50g, cooking wine 50g, white sugar 80g, aged shochu 30g to season, bring to a boil over high heat and then reduce the heat to simmer for 2 hours, pick out the ingredients and divide them into fresh food boxes, reserve the original broth.

3Mix 500g of wheat flour with 300g of purified water, 1 egg and 5g of salt to form a dough, use scissors to cut into strips about 5cm long, boil in water for 3 minutes until cooked, remove and drain.

Cooking process:

Heat the pot with oil until 40% hot, add star anise 3g, chopped scallions 5g, chopped celery 10g, chopped onion 10g, Sichuan peppercorns 2g, cinnamon 2g to sauté fragrant, pour in the original broth of boiled beef 100g to bring to a boil, add pre-prepared beef tendons and beef shanks 200g each, and pasta 150g, and stir-fry until thickened, and then plate, sprinkle with bell pepper segments 8g and red bell pepper segments 5g to finish.